Summary

Ingredients

• 2 pork schnitzel, approx. 50 g (or turkey)
• 5 tablespoon Pesto alla Genovese (glass)
• 400 g lettuce, (romaine, iceber or endive), mixed or individually
• 4 large mushrooms or Egerlinge
• 3 spring onion (s) (4 pieces depending on size)
• 150 g cherry tomato (s)
• 150 g feta cheese
• 150 ml vegetable stock
• 4 tablespoon sweet cream
• 6 tablespoon balsamic vinegar
• salt and pepper
• olive oil

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Instructions

1. Rinse the schnitzel, pat dry and cut into approx. 1 cm thin strips. Mix the schnitzel strips with the pesto and cover with foil and place in the refrigerator for approx. 60 minutes.
2. Wash the lettuce, spin dry and cut into bite-sized pieces. Clean the mushrooms, rub them with a damp cloth and cut them into slices. Halve the cherry tomatoes. Clean, rinse and cut the spring onions into rings. Roughly crumble the feta. Mix the lettuce, mushrooms, tomatoes, spring onions and feta together.
3. Remove the meat from the marinade and drain. Heat the olive oil in a pan and then fry the meat strips for about 5 minutes, turning them. Take the meat out of the pan and keep it warm.
4. Deglaze the meat stock with the vegetable stock and cream and simmer vigorously for a few minutes while stirring. Then add balsamic vinegar and season with salt and pepper. Then let it cool down a bit and then mix the salad with the sauce.
5. Put the lettuce on a plate and spread the meat strips on top.
6. Ciabatta tastes good with it.