4 pork or veal escalopes
75 g bag panko breadcrumbs
75 g Parmesan, grated
50 g pine nuts
3 sprigs rosemary
100 g lambs lettuce
10 roseval potatoes
11 tablespoons olive oil
4 tablespoons flour
salt and freshly ground black pepper
balsamic vinegar, to taste
Wash the potatoes and cut lengthways into quarters. Heat 5 tablespoons olive oil in a frying pan and fry the potatoes together with the leaves from 2 sprigs rosemary for 15-20 minutes. Season with salt and pepper. (This can also be done in the oven for about 30 minutes at 180 C instead of in a pan).
Grate the zest from the lemon and mix with the Parmesan and panko in a bowl. Finely chop the leaves from the remaining sprig rosemary and the chop the pine nuts and add to the panko/Parmesan mix. Combine well.
Place the flour on to a plate and beat the eggs in a small bowl.
Season the schnitzels with salt and pepper. Dust them in the flour, then dip in the beaten egg and finally press the panko mixture on firmly.
Heat 4 tablespoons oil in a frying pan and fry the schnitzels for 2-3 minutes on either side until golden brown and crispy. Cut the lemon into wedges.
Dress the lamb’s lettuce with 2 tablespoon olive oil and a few drops of balsamic vinegar. Serve the schnitzels with the salad, the fried potatoes and a wedge of lemon.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours