Escalope of pork loin with bacon potato salad

Name: Escalope of pork loin with bacon potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g waxy potatoes; 100 g streaky smoked bacon; 2–3 Spring onions; 1 glass (370 ml) Cornichons; 6 TABLESPOONS Wine vinegar; 100 ml Vegetable broth; 1 TABLESPOON Mustard; 1 TEASPOON Sugar; 4 TABLESPOONS Rapeseed oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Cucumber; 1 Lettuce leaf; 8 Pork loin steaks (approx. 80 g each); 2 Eggs (size M); 6 TABLESPOONS Flour; 12 TABLESPOONS Breadcrumbs; 4 TABLESPOONS clarified butter; 1 untreated lemon

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g waxy potatoes
100 g streaky smoked bacon
2–3 Spring onions
1 glass (370 ml) Cornichons
6 TABLESPOONS Wine vinegar
100 ml Vegetable broth
1 TABLESPOON Mustard
1 TEASPOON Sugar
4 TABLESPOONS Rapeseed oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Cucumber
1 Lettuce leaf
8 Pork loin steaks (approx. 80 g each)
2 Eggs (size M)
6 TABLESPOONS Flour
12 TABLESPOONS Breadcrumbs
4 TABLESPOONS clarified butter
1 untreated lemon

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Cut bacon into strips. In a frying pan without fat, turn and leave to drain for about 5 minutes until crispy. Clean and wash spring onions and cut into fine rings. Cut the gherkins into slices. For the marinade, mix vinegar, stock, mustard and sugar.
2
Stir in oil drop by drop. Season to taste with salt and pepper. Rinse potatoes under cold water, drain and peel. Cut the potatoes into slices and marinate them in the prepared marinade. Wash, clean and slice the cucumber. Wash salad, shake dry. Wash meat, dab dry and season with salt and pepper. Whisk eggs in a deep plate. Turn meat one after the other in flour, egg and breadcrumbs. Heat lard in a large pan and fry escalopes in it in portions while turning. Wash lemon hot, grate dry and cut into slices.
3
Wash salad, shake dry. Wash meat, dab dry and season with salt and pepper. Whisk eggs in a deep plate. Turn meat one after the other in flour, egg and breadcrumbs. Heat lard in a large pan and fry escalopes in it in portions while turning. Wash lemon hot, grate dry and cut into slices. Remove the cutlets and fry the lemon slices for about 2 minutes in the frying fat. Add spring onions, cucumber and bacon to the potatoes and fold in. Arrange schnitzel and lemon slices on a plate. Garnish with salad and cucumber slices. Add potato salad
4
Remove the cutlets and fry the lemon slices for about 2 minutes in the frying fat. Add spring onions, cucumber and bacon to the potatoes and fold in. Arrange schnitzel and lemon slices on a plate. Garnish with salad and cucumber slices. Add potato salad
5
Picture 02: Arrange cutlets and lemon slices with potato salad on plates. (without garnish)