Herb Schnitzel with Swabian potato salad

Name: Herb Schnitzel with Swabian potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g mainly waxy potatoes; 100 g streaky smoked bacon; 1 red onion; 400 ml Vegetable broth; 2 TABLESPOONS coarse mustard; 6 TABLESPOONS Fruit vinegar; 1 TABLESPOON Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Chives; 6 Stem(s) Parsley; 8 small pork cutlets (about 80 g each); 8 discs Bacon; 1 TABLESPOON Rapeseed oil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g mainly waxy potatoes
100 g streaky smoked bacon
1 red onion
400 ml Vegetable broth
2 TABLESPOONS coarse mustard
6 TABLESPOONS Fruit vinegar
1 TABLESPOON Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Chives
6 Stem(s) Parsley
8 small pork cutlets (about 80 g each)
8 discs Bacon
1 TABLESPOON Rapeseed oil

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel
2
For the marinade, dice the bacon and leave it crisp in a pan without fat. Peel onion and cut into rings. Add broth, mustard, vinegar, honey and onion to the bacon and bring to the boil. Season to taste with salt and pepper. Cut potatoes into slices. Wash chives, shake dry and cut into small rolls. Mix potatoes, chives and marinade.
3
Chill for about 30 minutes. Wash parsley, shake dry, pluck leaves from the stalks. Dab meat dry and season with salt and pepper. Wrap each piece of meat with a slice of bacon and place a leaf of parsley on each side. Heat the oil in a pan. Fry the meat for approx. 6 minutes, turning it over. Arrange salad and schnitzel on a plate