Schnitzel with peanut breading and vegetable mie noodles

Ingredients for 2 servings:

• 2 schnitzels from the topside
• 45 g peanuts, roasted and salted
• 35 g breadcrumbs
• 2 tbsp cream or milk
• 1 egg(s)
• 150 g mie noodles
• 1 pinch of chili powder
• 2 small carrots
• 3 spring onions
• ½ bell pepper(s), red
• 200 ml coconut milk
• 2 tbsp oil
• 1 tbsp parsley, chopped
• 1 tbsp lemon juice
• 1 tbsp clarified butter for frying
• Salt and pepper, from the mill

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Asian-inspired dish

Cut the schnitzels in half, pound lightly, and season with pepper and a little salt. Place the peanuts in a freezer bag and pound until crumbly, add the breadcrumbs, and mix. Place the egg and cream in a deep plate and whisk. Coat the schnitzels in the egg and then in the peanut-crumb mixture. Lightly press the coating onto the schnitzel. Peel the carrots and cut into thin strips or slices. Slice the spring onions into rings. Dice the bell peppers. Cook the mie noodles according to the package instructions. Heat oil in a pan and fry the white part of the spring onion until golden brown. Add the carrots and sauté for five minutes. Add the remaining vegetables and sauté for another two minutes. Now add the noodles and coconut milk, and simmer for about two minutes. Season to taste with salt, pepper, lemon juice, and chili. Heat clarified butter and fry the schnitzels for about 4-5 minutes. Arrange the schnitzels and vegetable noodles on two plates. Sprinkle with parsley and serve.