Roll with Schnitzel, Salad, Bell Pepper and Spiced Mayonnaise

Ingredients

• 100 g pickled cucumbers (with 2 tbsp pickle brine)
• 1 Shallot
• 250 g mayonnaise
• 2 tbsp freshly chopped tarragon
• 2 tbsp freshly chopped parsley
• 1 tbsp sharp mustard
• Lemon juice
• Salt
• Pepper (freshly ground)
• 4 leaves Lollo Bianco lettuce
• 4 leaves iceberg lettuce
• 4 pork schnitzels (≈160 g each)
• Salt
• Pepper (freshly ground)
• 100 g flour
• 1 egg
• 150 g breadcrumbs
• 2 tbsp clarified butter
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 4 rolls

Instructions

1. 1.

   Finely chop the pickles for the remoulade. Peel and finely chop the shallot, then whisk it with mayonnaise, pickle brine, tarragon, parsley, and mustard until smooth. Season with lemon juice, salt, and pepper.

2. 2.

   Wash the salad leaves, dry them, and cut the iceberg lettuce into thin strips.

3. 3.

   Rinse the schnitzels, pat dry, lightly pound flat, season with salt and pepper, then dredge first in flour, next in beaten egg, and finally in breadcrumbs. Press the coating firmly onto each piece and fry both sides golden brown in hot clarified butter.

4. 4.

   Wash the bell peppers, halve them, remove seeds and white membranes, and dice into small cubes. Halve the rolls, top each half with a leaf of Lollo Bianco and some salad strips, then place one schnitzel on each. Drizzle remoulade over, sprinkle with pepper cubes, and replace the roll tops. Serve immediately.