Paniered Lamb Schnitzels with Salad

Ingredients

• 1 small head iceberg lettuce
• 1 bundle arugula
• 3 tbsp Flour
• 2 Eggs
• 2 tbsp chopped herbs (thyme, sage, rosemary)
• 6 tbsp breadcrumbs
• 8 thin lamb schnitzels (each 80 g)
• Salt
• Pepper (freshly ground)
• 3 tbsp white wine vinegar
• 0.5 tsp Sugar
• 1 tsp Mustard
• 4 tbsp olive oil
• oil for frying

Instructions

1. 1.

   Wash the salad and cut into bite‑size pieces, then drain.

2. 2.

   Wash the arugula, shake dry, tear small, remove thick stems.

3. 3.

   Place flour on a plate. Whisk eggs in a shallow dish. Mix herbs and breadcrumbs on another plate. Pat schnitzels slightly flatter, season with salt and pepper. First coat in flour, then dip in egg, finally coat with herb‑breadcrumb mixture. Press the coating lightly into place.

4. 4.

   Heat oil in a large pan over medium heat and fry schnitzels 3–4 minutes per side. Remove and drain on paper towels.