Green salad and pork schnitzels with caesar butter

Ingredients

For 4

Caesar butter
80 grams soft butter
4 anchovies
1 small bunch parsley
1 dl finely grated parmesan
1 clove garlic
½ lemon
Salt
Pepper

Schnitzels
4 pork schnitzels (approx. 125g each)
1 dl wholemeal flour
2 eggs
3 dl breadcrumbs
50 g butter
2 tbsp oil

Green salad
4 lettuce leaves
4 leaves of Cos lettuce
1 chicory
2 handfuls of lamb’s lettuce
2 tbsp olive oil
1 tbsp red wine vinegar
Salt
Pepper

Decoration
1 lemon

Approx. 30 mins

Method

Caesar butter

1. Mix the butter at room temperature with the finely chopped anchovies, chopped parsley, grated cheese and crushed garlic.
2. Season with lemon juice, salt and pepper. Shape the butter into four egg shapes and put them in the fridge.

Schnitzels

1. Tenderise the meat slices in a plastic bag with a meat mallet or the bottom of a small saucepan.
2. Pat the meat dry with a piece of kitchen towel and season with salt and pepper.
3. Beat the eggs in a dish and put the wholegrain flour and breadcrumbs into two other dishes.
4. Dip the schnitzels into the flour, then the egg and finally the breadcrumbs.
5. Heat the oil and butter in a pan under a high heat.
6. Fry the schnitzels for approx. 4 mins on each side until golden brown and crisp.  

Green salad

1. Wash and dry the salad leaves.
2. Cut them into small pieces and put them into a large bowl
3. Toss the oil, vinegar, salt and pepper into the salad just prior to serving.
4. Cut the lemon into slices or wedges.

Serving

1. Serve the schnitzels with one of the 'butter eggs' on top and a lemon wedge at the side.

The recipe is from SMÆK PÅ SMAGEN (Savour the Taste). See more at smækpåsmagen.dk.

Tips

·         Potatoes and cauliflower work well as accompaniments.

Energy Distribution

Energy distribution and content per person
Protein 8%
Carbohydrate 5%
Fat 87%
1140 kJ - 275 kcal