Fiery schnitzel with potato salad

Name: Fiery schnitzel with potato salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Stem(s) Rosemary; 100 g Tortilla Chips; 1/4 TEASPOON Chilli powder; 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 (approx. 200 g) red pepper; 1/2 Courgette; 1/2 bunch Chives; 1 package (400 g) Potato salad; 2-3 TABLESPOONS Basil pesto

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Stem(s) Rosemary
100 g Tortilla Chips
1/4 TEASPOON Chilli powder
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 (approx. 200 g) red pepper
1/2 Courgette
1/2 bunch Chives
1 package (400 g) Potato salad
2-3 TABLESPOONS Basil pesto

Directions

1
Wash the rosemary and dab dry. Pluck needles and chop roughly. Crumble chips and mix with rosemary and chilli. Whisk egg and milk in a deep plate. Dab meat dry.
2
Season with salt and pepper. Turn the meat one after the other first in flour, then in egg and finally in chips panade. Heat oil in a large pan. Fry escalopes in portions for 6-8 minutes until crispy brown, turning once.
3
In the meantime clean, wash and dice the peppers. Clean, wash and dice the zucchini. Wash chives, dab dry and chop finely, except for something to garnish. Mix ##potato salad## with pesto, paprika, ##zucchini## and chives.
4
Remove the cutlets and let them drip off on kitchen paper. Arrange potato salad and schnitzel on plates. Garnish with remaining chives.