Beef Wiener Schnitzel with potato bacon salad
easy
75 mins
75 mins
Ingredients
- 750 g waxy potatoes
- 75 g streaky smoked bacon
- 1 big onion
- 3 TABLESPOONS Oil
- 6-7 TABLESPOONS Vinegar (e.g. apple vinegar)
- 1⁄2 Tsp Vegetable broth
- 7-10 Tbsp Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated chili
- 1 collar Arugula (rocket)
- 1 (approx. 250 g) ripe avocado
- 1 TABLESPOON Lemon juice
- 2 Eggs (Gr. M)
- 4 Rump steaks (approx. 150 g each)
- 3-4 Tbsp Flour
- 8 TABLESPOONS Breadcrumbs
- 4-5 Tbsp clarified butter
- 7-10 Tbsp Lemon and chillies
- 7-10 Tbsp Cling film
Directions
- 1
Wash the potatoes and boil in water for about 20 minutes. Quench potatoes, peel them and let them cool down a bit.
- 2
Finely dice the bacon. Peel and halve the onion and cut into strips. Heat oil in a pan. Fry the bacon until crispy. Fry the onion briefly. Deglaze with 150 ml water and vinegar, bring to the boil.
- 3
Stir in the stock and 1 teaspoon sugar, simmer for 2-3 minutes. Cut potatoes into large pieces. Season marinade with salt, pepper, sugar and chili and pour over the potatoes. Leave to stand for about 1 hour.
- 4
Clean, wash and drain the arugula. Cut avocado in half, remove stone. Remove the flesh from the skin and cut into pieces. Sprinkle with lemon juice. Fold rocket and avocado into the potatoes.
- 5
Beat the eggs. Dab steaks dry and tap them very flat between foils. Season with salt and pepper. Turn steaks first in flour, then in egg and finally in breadcrumbs. Heat half the clarified butter in two large pans or one after the other.
- 6
Fry 2 escalopes on both sides for about 2 minutes at medium heat. Serve the escalopes with lemon. Garnish potato salad with chilli peppers and add. Drink tip: fine-tangy Pils.
Nutrition Facts
770 kcal
41 g
46 g
42 g
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