Curry Schnitzel with Tomato Chutney

Cut the tomatoes crosswise and blanch them. Remove the skin. Remove the seeds and liquid. Dice the tomato flesh. Peel and finely dice the shallots. Cut the pepper in half lengthwise, remove the seeds and also finely dice.

Heat the oil in a saucepan, sauté the shallots, add the pepper cubes. Pour in the sugar and let it melt, then extinguish with the vinegar.

Add the diced tomatoes, bring to a boil once. Season with turmeric, coriander greens and salt, set aside and cool.

Tenderly pound the cutlets until flat. Mix currants, bread crumbs, almond kernels, curry powder, coriander greens and pine nuts together thoroughly.

Season the cutlets with salt and season with pepper. Using a fork, turn them over to the other side in the flour at the beginning, then pull them through the egg and finally press them into the bread and spice mixture.

Heat the clarified butter and the sesame oil in a frying pan and fry the cutlets in it for 4-6 min until golden brown, turning once to the other side.

Serve with the tomato chutney.

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