Colorful salad with schnitzel strips in pesto marinade

Ingredients for 2 servings:

• 2 pork schnitzels, approx. 250 g (or turkey)
• 5 tbsp Pesto alla Genovese (jar)
• 400 g leaf lettuce (romaine, iceberg or endive), mixed or single
• 4 large mushrooms or chanterelles
• 3 spring onions (or 4 depending on size)
• 150 g cherry tomatoes
• 150 g feta cheese
• 150 ml vegetable stock
• 4 tbsp sweet cream
• 6 tbsp balsamic vinegar
• salt and pepper
• olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Crisp and light, portion is designed for good eaters (salad fans)

Rinse the schnitzel, pat dry, and cut into approximately 1 cm thin strips. Mix the schnitzel strips with the pesto and, covered with foil, refrigerate for approximately 60 minutes. Wash the lettuce leaves, spin dry, and tear into bite-sized pieces. Clean the mushrooms, wipe them with a damp cloth, and slice them. Halve the cherry tomatoes. Clean the spring onions, rinse them, and slice them into rings. Roughly crumble the feta cheese. Mix the lettuce leaves, mushrooms, tomatoes, spring onions, and feta cheese. Remove the meat from the marinade and let it drain. Heat olive oil in a pan and fry the meat strips for approximately 5 minutes, turning occasionally. Remove the meat from the pan and keep warm. Deglaze the pan juices with vegetable stock and cream and simmer vigorously for a few minutes, stirring vigorously. Then add the balsamic vinegar and season with salt and pepper. Let it cool slightly, then toss the salad with the dressing. Arrange the salad on plates and arrange the meat strips on top. Serve with ciabatta.