Vienna Schnitzel and Salad

Ingredients

• 1 lettuce
• 2 cuos of sour cream
• 1/4 lemon
• salt
• pepper
• 1 pinch of sugar
• 2 pork escalopes
• 50 g flour
• 2 eggs
• 50 g breadcrumbs
• 125 g clarified butter

Preparation

• Cut the outer leafs of the lettuce off.
• Wash the rest of the lettuce and cut it to pieces.
• Mix the sour cream with the juice of the lemon, the salt, the pepper and the sugar.
• Stir the eggs with the salt and the pepper with a fork in a deep plate.
• Distribute the flour and the breadcrumbs on deep plates.
• Wash the pork escalopes, dry them and make them flat.
• Heat the clarified butter in a frying pan.
• Roll the pork escalopes first in the flour, than in the eggs and at last in the breadcrumbs.
• Fry the escalopes in a hot frying pan on both sides for 4 minutes.
• Distribute the sauce on the salad.

Refinement

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