Crispy schnitzel with mexican potato salad

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel

2. 2

   For the marinade, peel and finely dice the onion. Wash and clean the chillies and cut into fine rings. Wash the coriander, shake dry and cut into fine strips, except for a little for garnishing. Mix chili sauce, vinegar, coriander, chili and onion. Stir in 2 tablespoons of oil drop by drop.

3. 3

   Season to taste with salt. Rinse beans under cold water, drain. Cut potatoes into slices. Mix beans, corn, potatoes and sauce and put in a cool place for about 30 minutes. Finely crumble the chips. Whisk the egg in a deep plate. Dab meat dry. Turn meat one after the other first in flour, then in egg and finally in chip crumbs. Heat 4 tablespoons of oil in a large pan. Fry the escalopes for 6-10 minutes until crispy brown, turning once.

4. 4

   Whisk the egg in a deep plate. Dab meat dry. Turn meat one after the other first in flour, then in egg and finally in chip crumbs. Heat 4 tablespoons of oil in a large pan. Fry the escalopes for 6-10 minutes until crispy brown, turning once. Arrange potato salad in a bowl and garnish with coriander. Take out the finished cutlets, drain them on kitchen paper and add them to the dish

Nutrition Facts

KCAL
680 kcal

CARBS
77 g

FATS
22 g

PROTEINS
43 g