Almond schnitzel with Indian potato salad
easy
60 mins
60 mins
Ingredients
- 1 kg waxy potatoes
- 1 Stalk leek (leek)
- 1 can(s) (314 ml) Mandarin Oranges
- 250 g Schmand
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Curry
- 30 g Peanut kernels
- 4 Pork cutlet (approx. 120 g each)
- 75 g Breadcrumbs
- 50 g flaked almonds
- 1 egg (size M)
- 30 g Flour
- 30 g clarified butter
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes. Clean the leek, wash it, cut it into rings and put it in boiling water for about 1 minute. Pour leek onto a sieve and drain. Pour mandarin oranges on a sieve, catching the juice. Mix sour cream and 100 ml mandarin juice, season with salt, pepper and curry. Coarsely chop peanuts and roast them in a pan without fat.
- 2
Drain potatoes, quench, peel and let cool. Dice the potatoes and mix with the dressing. Fold in leek and mandarins and let it stand for about 30 minutes. Dab meat dry. Season with salt and pepper. Mix breadcrumbs and almonds. Beat the egg. Put the flour on a plate. Turn escalopes first in flour, then in egg and finally in almond breadcrumbs. Heat clarified butter in a large pan. Fry the schnitzels for about 8 minutes at medium heat, turning once. Season potato salad to taste again.
- 3
Beat the egg. Put the flour on a plate. Turn escalopes first in flour, then in egg and finally in almond breadcrumbs. Heat clarified butter in a large pan. Fry the schnitzels for about 8 minutes at medium heat, turning once. Season potato salad to taste again. Arrange almond schnitzel and salad on plates. Pour peanuts over the salad and sprinkle with curry
- 4
45 minutes waiting time
Nutrition Facts
790 kcal
66 g
38 g
43 g
More Delicious Recipes
