Summary

Ingredients

• 2 schnitzel from the upper shell
• 45 g peanuts, roasted and salted
• 35 g breadcrumbs
• 2 tablespoon cream or milk
• 1 egg (s)
• 150 g Mie noodles
• 1 pinch chili powder
• 2 small carrots
• 3 spring onion (s)
• 0.5 ½ bell pepper (s), red
• 200 ml coconut milk
• 2 tablespoons oil
• 1 tablespoon parsley, chopped
• 1 tablespoon lemon juice
• 1 tablespoon clarified butter for frying
• Salt and pepper, from the mill

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Instructions

1. Cut the schnitzel in half, knock them very lightly and season with pepper and a little salt. Put the peanuts in a freezer bag and beat until crumbly, add the breadcrumbs and mix. Place the egg with the cream in a deep plate and whisk. Turn the schnitzel in the egg and then in the peanut crumb mixture. Lightly press the breading.
2. Peel the carrots and cut into thin strips or slices. Cut the spring onions into rings. Cut the pepper into small cubes.
3. Cook the Mie noodles according to the instructions on the packet.
4. Heat the oil in a pan and fry the white of the spring onion until golden. Add the carrots and cook for five minutes. Add the rest of the vegetables and cook for another two minutes. Now add the noodles and coconut milk and let everything simmer for about two minutes. Season to taste with salt, pepper, lemon juice and chilli.
5. Heat clarified butter and fry the schnitzel in it for about 4 - 5 minutes.
6. Arrange the schnitzel and vegetable noodles on two plates. Sprinkle with parsley and serve.