Low-carb parmesan schnitzel with beetroot and feta salad

Ingredients for 2 servings:

• 5 m.-large beetroot, pre-cooked
• 400 g feta cheese
• 2 tbsp olive oil
• 2 tbsp balsamic cream or vinegar
• salt and pepper
• 2 pork schnitzels or turkey schnitzels, approx. 250 g each
• 1 egg(s)
• 100 g Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

For the beetroot and feta salad, dice the pre-cooked beetroot and feta cheese. Marinate with olive oil, balsamic vinegar or balsamic vinegar, salt, and pepper. For the Parmesan schnitzels, rinse the meat and pat dry, seasoning with a little pepper if desired. Roll the schnitzels in beaten egg and grated Parmesan. Salt isn’t necessary, as the Parmesan provides enough salt. Place in a hot pan and fry on each side in plenty of oil until crispy. Serve with the salad.