Beetroot schnitzel with cheese filling
Everyone knows beets, our original root crop. The famous Little Russian borscht was prepared back in the 16th century, and the boyars drank beetroot juice with might and main - so that the skin of the face was fresh, the figure was slim and the hair was healthy.
Ingredients
Servings 6- cottage cheese - low-fat, 100 g
- wheat flour
- an Apple
- salt, freshly ground white pepper
- 200 g breadcrumbs
- 1 st. l. butter for frying
- 2 tbsp. l. roasted crushed pumpkin seeds
- 100 g soft cheese with mushrooms
- 1 st. l. cumin seeds
- eggs - 2 pcs
- 0.5 pineapple
- balsamic vinegar - 1 tsp. l.
- 1 kg beets
- parsley
- For the filling:
Cooking
Step 1
Wash the beets. Bring salted water with cumin to a boil. Boil the beets until half cooked for 15-20 minutes. Drain the water, cool the beets and cut into circles 1 cm thick. Mix the cheese and cottage cheese until smooth. Add vinegar and pumpkin seeds, salt and pepper, mix well. In the center of the circle of beets, put a little of the resulting mixture and cover with another circle of beets. Roll the resulting beetroot schnitzels in flour. Whisk the eggs and dip the schnitzels into this seasoning, then coat with breadcrumbs. Fry the schnitzels on both sides in the melted butter in a frying pan. Clean the pineapple and cut into slices. Remove core from apple and cut into slices. Garnish the schnitzel with pineapple slices and apple slices, garnish with parsley.