Tropical Veal Schnitzel

Ingredients

• 1 Red Onion
• 0.5 honeydew melon (ca. 250 g)
• 2 mangoes
• 2 red bell peppers
• 0.5 handful mint
• 2 tbsp Lime juice
• 2 tbsp mango nectar
• 4 tbsp olive oil
• Salt
• white pepper
• 4 veal cutlets (about 150 g each)

Instructions

1. 1.

   Peel the onion and dice finely. Separate the flesh of the melon, peel the mangoes, remove the seeds, and dice both fruits. Wash the bell peppers, halve them, remove the white membranes and seeds, and dice as well. Rinse the mint, set aside a few leaves for garnish, and finely chop the rest. Whisk together lime juice, mango nectar, and 2 tbsp olive oil; season with salt and pepper. Toss the fruit and vegetables with the dressing.

2. 2.

   Heat the remaining oil in a grill pan and cook the veal cutlets on each side for about 2 minutes. Remove from the pan, season with salt and pepper. Spoon the salsa over the cutlets and top with the reserved mint leaves before serving.