Gyross escalope on tzatziki potato salad
easy
75 mins
75 mins
Ingredients
- 1 kg waxy potatoes (e.g. Princess)
- 1 TEASPOON Instant vegetable stock
- 4 TABLESPOONS White wine vinegar
- 5-6 Tbsp Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1 pinch Sugar
- 200 g cherry tomatoes
- 200 g Cucumber
- 2 red onions
- 100 g black olives without stone
- 4-5 Stem(s) Thyme and oregano
- 250 g Tzatsiki Curd
- 200 g Pain plat (vieux de 2 à 3 jours, bien séché)
- 2 TEASPOONS Gyros spice salt
- 1 Garlic clove
- 2 Eggs (size M)
- 4 (125 g each) thin escalopes of pork
- 7-10 Tbsp Lemon and salad leaves
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. For the marinade, stir broth into 250 ml hot water, mix with vinegar and 2 tablespoons of oil and season with salt, pepper and sugar.
- 2
Cut the potatoes into slices and mix with the marinade. Wash and halve the tomatoes. Wash and clean the cucumber and slice or cut it into sticks. Peel and halve onions and cut into thin slices.
- 3
Drain the olives. Wash the herbs, dab dry, put something aside for garnishing, chop the rest finely. Mix tzatsiki and prepared ingredients into the potatoes. Crumble flat bread finely and mix in gyros spice.
- 4
Peel the garlic and press it through a garlic press. Whisk eggs with garlic and season with pepper. Wash the cutlets, dab dry and cut into three. Turn the schnitzel first in the egg, then in the breadcrumbs.
- 5
Heat 3-4 tablespoons of oil in a large frying pan, fry escalopes in two portions on each side for about 2 minutes until golden brown. Drain on kitchen paper. Season the potato salad once again.
- 6
Arrange salad with schnitzel. Garnish with lemon, herbs and salad.
Nutrition Facts
710 kcal
63 g
27 g
47 g
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