SCHNITZEL SALAD
Serves four
- 3 EMH schnitzels
- rapeseed oil
- 1 small romaine lettuce
- 1 medium golden beet
- 2 blood oranges
- 150 g Georgian bread
- a bunch of chives and basil
- 5 tbsp cold-pressed olive oil
- salt
- freshly ground black pepper
- 25 g Parmesan
Pan-fry the schnitzels in oil until golden brown on both sides. While you prepare the salad, wrap the schnitzels in foil. For the dressing, finely chop the chives and basil, mix with olive oil and season with salt and pepper. Break the bread into smaller pieces and toss in a bowl with half of the dressing. Line a baking tray with parchment paper, spread the bread on top and bake in a preheated 200°C oven until golden and crispy. Grate the cheese finely and sprinkle over the bread croutons straight from the oven. Let cool. Peel the beet and one orange, slice thinly. Squeeze the juice from the second orange and mix into the remaining dressing. Slice the meat. Arrange the lettuce leaves on a platter, add the beet, orange and meat. Drizzle with the dressing, finish with the bread croutons and serve.
