Mini Crispy Schnitzel with French Beans and Caraway Seed Triplets

5 from 6 votes
Prep Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Mini crispy schnitzel:

  • 140 g 3 mini crispy schnitzel frozen
  • 1 tbsp Sunflower oil
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill

French beans:

  • 270 g French beans cleaned
  • 2 tsp Salt
  • 1 tbsp Butter
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 tbsp Bread crumbs from the mini crispy schnitzel pack

Triplets:

  • 240 g Peeled potatoes (triplets) / 10 pieces
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds

Serve:

  • 2 Discs Lemon
  • 2 piece ½ mini tomato
  • 2 Stalk Parsley

Instructions
 

Mini crispy schnitzel:

  • Halve the mini crispy schnitzel, fry them frozen in a pan with sunflower oil for about 3 minutes on both sides, season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and remove.

French beans:

  • Clean and wash the French beans, cook in salted water (2 teaspoons of salt) for about 10 - 12 minutes until al dente, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 tbsp) and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Finally add / mix in the breadcrumbs (1 tbsp) from the mini crispy schnitzel.

Triplets:

  • 240 g triplets (small, waxy potatoes / 10 pieces) peel, wash, ground in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) cook for about 20 minutes and drain through a kitchen sieve.

Serve:

  • Serve mini crispy schnitzel with French beans and caraway seed triplets, each garnished with a lemon wedge, half a mini tomato and a stick of parsley.

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