Almond schnitzel with warm cucumber potato salad

Name: Almond schnitzel with warm cucumber potato salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 TEASPOON Vegetable broth (instant); 600 g Potatoes; 1 Cucumber; 2 TABLESPOONS White wine vinegar; 1 TEASPOON Mustard; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil; 2 stem(s) Dill; 3 Stem/s Parsley; 200 g ripened cream; 150 g Whole milk yoghurt; 4 Pork cutlet (approx. 175 g each); 2 TABLESPOONS flaked almonds

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

For the lukewarm Blitz potato salad, cook the potatoes directly in the broth and get a perfect seasoning

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 TEASPOON Vegetable broth (instant)
600 g Potatoes
1 Cucumber
2 TABLESPOONS White wine vinegar
1 TEASPOON Mustard
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
2 TABLESPOONS Oil
2 stem(s) Dill
3 Stem/s Parsley
200 g ripened cream
150 g Whole milk yoghurt
4 Pork cutlet (approx. 175 g each)
2 TABLESPOONS flaked almonds

Directions

1
Bring 200 ml water and broth to the boil. In the meantime peel, wash and slice the potatoes. Cover and cook in the broth for about 15 minutes.
2
Wash the cucumber, peel if necessary, quarter lengthwise and cut into small pieces. Mix vinegar, mustard, salt, pepper and 1 pinch of sugar. Fold in 1 tablespoon of oil. Drain the potatoes and collect 4 tablespoons of broth. Mix both with vinaigrette.
3
Wash the herbs and chop finely. Mix sour cream, yoghurt and herbs. Season to taste with salt and pepper.
4
Dab schnitzel dry, cut in half and season with salt and pepper. Heat 1 tablespoon of oil in a large coated pan. Fry the escalopes in it for 3-4 minutes on each side. After about 3 minutes add flaked almonds.
5
Mix potatoes, cucumber and yoghurt dressing. Season with salt, pepper and 1 pinch of sugar. Arrange everything.