Cutlet in the Peanut Crust

Chop the peanuts in a mixer until medium fine, mix with the breadcrumbs.

Season the cutlets with salt and pepper and turn them first in the flour, then in the beaten egg, then in the peanut mixture.

Peel onions and cut into fine rings.

Sauté rice, curry and spring onions in butter, add stock, steam everything together for 5 minutes.

At the same time, fry the cutlet in hot fat over medium heat in a frying pan for 3 – 4 minutes on each side.

Briefly drain the finished cutlets on kitchen paper and serve with the rice.

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