Crispy schnitzel with cucumber salad

Ingredients for 2 servings:

• 1 small cucumber(s)
• 100 g cherry tomatoes
• 1 small onion(s), red
• ½ bunch of dill
• 50 g olives, black
• 1 tbsp lemon juice
• 2 tbsp crème fraîche
• 1 tbsp olive oil
• salt and pepper
• 1 lemon(s)
• 2 chicken schnitzels
• some flour
• 1 egg(s)
• 100 g cornflakes
• some mustard, medium hot
• 3 tbsp rapeseed oil
• 20 g butter
• 6 sage leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Grate the cucumber and quarter the tomatoes. Finely dice the onion. Roughly chop the dill. Mix half of the dill with the cucumber, tomatoes, onion, olives, lemon juice, crème fraîche, and olive oil. Season with salt and pepper. Divide between two bowls and sprinkle with the remaining dill. Slice the lemon. Crumble the cornflakes. Brush the schnitzel all over with mustard and season with salt and pepper. Coat first in flour, then in the beaten egg, and finally in the cornflakes. Heat oil in a pan and fry the schnitzel until golden brown. 2 minutes before the end of cooking, add the butter and sage leaves to the pan. Serve the schnitzel with sage, lemon slices, and the lettuce. 881 kcal per serving