Breaded beef escalope with mashed potatoes, caramelized onions, bacon and baby leaf salad

Name: Breaded beef escalope with mashed potatoes, caramelized onions, bacon and baby leaf salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 8 Beef Minute Cutlet (approx. 80 g each); 7-10 Tbsp Pepper; 2 Eggs (size M); 20 g Flour; 100 g Breadcrumbs; 5 TABLESPOONS Sunflower oil; 2 Onions; 1 TABLESPOON Sugar; 2 TABLESPOONS dark balsamic vinegar; 250 ml Milk; 2 TABLESPOONS Butter; 7-10 Tbsp Nutmeg; 100 g Salad mix (e.g. Baby Leaf); 1 TABLESPOON Olive oil; 1 TABLESPOON light balsamic vinegar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
8 Beef Minute Cutlet (approx. 80 g each)
7-10 Tbsp Pepper
2 Eggs (size M)
20 g Flour
100 g Breadcrumbs
5 TABLESPOONS Sunflower oil
2 Onions
1 TABLESPOON Sugar
2 TABLESPOONS dark balsamic vinegar
250 ml Milk
2 TABLESPOONS Butter
7-10 Tbsp Nutmeg
100 g Salad mix (e.g. Baby Leaf)
1 TABLESPOON Olive oil
1 TABLESPOON light balsamic vinegar

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Wash the meat and dab dry. Season with salt and pepper. Whisk eggs in a flat plate. Put flour and breadcrumbs on a flat plate. Season meat with salt and pepper. Turn meat first in flour, then in egg and finally in breadcrumbs.
2
Heat 4 tablespoons of oil in a frying pan and fry the escalopes in portions for about 4 minutes, turning them over. Peel onions and cut into fine rings. Heat 1 tbsp. oil in another pan, fry the onions for approx. 2 minutes, dust with sugar and allow to caramelise. Deglaze with balsamic vinegar.
3
Drain the potatoes and let them evaporate briefly. Add milk and butter, season with salt and nutmeg and mash to a puree. Wash the salad and shake dry. Arrange schnitzel, mashed potatoes and onions, add salad. Drizzle with olive oil and vinegar.