Green Bean and Schnitzel with Spicy Walnut Sauce
The colorful bean medley with schnitzel and spicy walnut sauce delights all meat lovers and leaves no desire unmet.
Ingredients
- 250 g wide green beans
- 200 g carrots (2 carrots)
- 250 g small waxy potatoes
- 70 g onions (2 onions)
- 200 g oranges (1 orange)
- 6 stalks flat-leaf parsley
- 30 g chopped hazelnut kernels (3 tbsp)
- 1 tsp Sambal oelek
- 3 tbsp olive oil
- 80 ml classic vegetable broth
- Salt
- 250 g Turkey breast fillet
- Pepper
Instructions
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1.
Wash beans and carrots.
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2.
Trim beans and cut lengthwise into very thin strips.
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3.
Peel carrots, then slice lengthwise into very thin strips with a vegetable peeler.
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4.
Thoroughly wash potatoes, brush, drain. Boil covered in water for about 20 minutes.
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5.
Meanwhile peel onions, halve them and cut into fine strips. Halve the orange and squeeze juice out.
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6.
Wash parsley, shake dry and pluck leaves. Set aside some, slice the rest into narrow strips.
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7.
Roast hazelnuts in a small pan until golden brown. Stir in 100 ml orange juice and Sambal oelek, bring to boil.
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8.
Add parsley strips, simmer again and season with salt.
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9.
Heat 2 tbsp olive oil in a large pan. Sauté onions and beans over medium heat for about 2 minutes.
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10.
Pour in broth, stir occasionally, cook over medium heat for 3 minutes.
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11.
Add carrots and continue cooking for another 3 minutes.
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12.
Wash turkey breast, pat dry, cut into six small schnitzels and lightly salt.
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13.
Heat remaining oil in a non-stick pan and brown the schnitzels on both sides over medium heat for about 7–8 minutes.
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14.
Drain potatoes, rinse under cold water, peel.
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15.
Season bean mixture with salt and pepper. Plate with potatoes and schnitzels. Add walnut sauce to the pan, deglaze with the browned bits. Garnish with remaining parsley and serve.
