Szechuan Schnitzel with Ginger and Passion Fruit Puree

Experiment.

I have four small veal cutlets, 150 grams in total, thinly sliced and want something different than always “Wiener”. Also, there are a few exotics in the fridge, let’s see, that should fit….

From 6 potatoes I make a puree, for this I boil them soft in the bowl and mash them, some butter is added. Then continue with the Microplane grated fresh ginger, about a hazelnut-sized piece and the juice of a passion fruit. I put the insides of the fruit into a fine sieve, so the green seeds stay out. For the “crunchyness” that is now missing, fleur de sel is added to the puree. I keep it warm in the oven.

I rubbed the cutlets with a mixture of roasted Szechuan pepper and salt. Now I fry them quickly, 30-40 seconds on each side on high heat is enough. They also rest briefly in the oven, because now I add some rowan berry jelly to the pan and dissolve the drippings with a little white wine. Everything together comes stacked on small plates and is enough for a main course after the leftovers of yesterday’s soup as a starter.

Experiment successful.

thin szechuan cutlets, with potato ginger puree, with rowan jelly, passion fruit