Crispy schnitzel with potato salad

Name: Crispy schnitzel with potato salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Garlic clove; 8 Stem(s) Marjoram; 100 g Cornflakes; 1/2 TEASPOON Noble sweet paprika; 1 egg (size M); 1-2 TABLESPOONS Milk; 4 Pork cutlet (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Flour; 4 TABLESPOONS Oil; 1 Mini Romaine lettuce; 80 g Celery; 1 red peppers; 1 package (400 g) Potato salad

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Garlic clove
8 Stem(s) Marjoram
100 g Cornflakes
1/2 TEASPOON Noble sweet paprika
1 egg (size M)
1-2 TABLESPOONS Milk
4 Pork cutlet (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Flour
4 TABLESPOONS Oil
1 Mini Romaine lettuce
80 g Celery
1 red peppers
1 package (400 g) Potato salad

Directions

1
Peel garlic and dice finely. Wash the marjoram, dab dry and pluck until something to garnish. Crumble cornflakes finely and mix with half of the marjoram, paprika and garlic.
2
Whisk egg and milk in a deep plate. Pat meat dry. Season with salt and pepper. Turn the meat one after the other first in flour, then in egg and finally in cornflakes. Heat oil in a large pan.
3
Fry escalopes in portions for 6-8 minutes until crispy brown, turning once. In the meantime clean, wash and cut the romaine lettuce into strips. Clean, wash and cut celery into fine rings. Wash and clean the pepperoni and cut into fine rings.
4
Remove the cutlets and let them drip off on kitchen paper. Mix potato salad, remaining marjoram leaves, celery and pepperoni, carefully fold in romaine salad. Arrange potato salad and schnitzel on plates.
5
Garnish with remaining marjoram.