Schnitzel – Once Different- *

(*) Schnitzel – with a difference – with French fries and tomato and bell pepper compote.

Pork cutlets: Plate pork medallions between a lightly oiled freezer bag.

Mix whipped cream and egg and season with salt and pepper. Crumble cornflakes in a freezer bag.

Turn the cutlets first in flour on the other side, then pull them through the egg-whipped cream mixture, then place them in the cornflakes crumbs and press them well smooth.

Veal cutlets: plate veal cutlets as above. Mix the eggs well, fold in the Parmesan. Turn the cutlets in the flour to the other side, then pull through the Parmesan and egg mixture.

Chicken cutlets: cut chicken breasts in half lengthwise, plate as above and season with salt and pepper. Whisk egg whites in a baking bowl until light and creamy, stir in remaining ingredients. Add a little chicken stock as needed. If the mixture is too viscous, fold in another egg yolk. Turn the chicken cutlets in the flour to the other side and then pull them through the egg white panade.

Heat clarified butter in a frying pan and fry the cutlets one after the other until golden brown. Drain on kitchen roll and season with salt and pepper.

Spread the tomato and bell pepper compote (see separate recipe) evenly on plates, place one of each type of escalope on the plates and serve with french fries.

By the way: Did you know that clarified butter is obtained

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