Fried schnitzel with potato salad

Name: Fried schnitzel with potato salad
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 3 Stem(s) flat leaf parsley; 4 (à 75 g) Pork escalope; 3-4 Tbsp Flour; 2 Eggs; 4-5 Tbsp Breadcrumbs; 20 g clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g cherry tomatoes; 40 g Lamb's lettuce; 1/2 package (250 g) Boiled potato salad; 8 TABLESPOONS Vegetable broth (instant)

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

3 Stem(s) flat leaf parsley
4 (à 75 g) Pork escalope
3-4 Tbsp Flour
2 Eggs
4-5 Tbsp Breadcrumbs
20 g clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g cherry tomatoes
40 g Lamb's lettuce
1/2 package (250 g) Boiled potato salad
8 TABLESPOONS Vegetable broth (instant)

Directions

1
Wash the parsley and pluck the leaves. Wash cutlets, dab dry and cut in half. Knock a little flatter. Whisk eggs. Turn meat one after the other in flour and whisked egg. Spread parsley leaves on top and turn in breadcrumbs.
2
Just before serving, heat the lard in a large pan. Fry the escalopes on each side until golden brown. Season with salt and pepper. Fry for about 5 minutes at medium heat until done. For the salad, wash and halve the cherry tomatoes.
3
Clean, wash and drain the lamb's lettuce. Refine potato salad with broth. Fold in prepared ingredients and serve.