Knusperschnitzel and potato salad

Name: Knusperschnitzel and potato salad
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1-2 stem(s) Rosemary; 100 g Tortilla chips; 1 knife tip Chilli powder; 4 Pork cutlet (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Egg; 3 TABLESPOONS Flour; 3-4 Tbsp clarified butter; 1 red pepper; 1⁄2 pickled cucumber; 1⁄2 Federation Chives; 500 g finished potato salad; 1 large freezer bag

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1-2 stem(s) Rosemary
100 g Tortilla chips
1 knife tip Chilli powder
4 Pork cutlet (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Egg
3 TABLESPOONS Flour
3-4 Tbsp clarified butter
1 red pepper
1⁄2 pickled cucumber
1⁄2 Federation Chives
500 g finished potato salad
1 large freezer bag

Directions

1
Wash the rosemary, pluck the needles and chop. Put the chips in a freezer bag, close it and crumble finely, e.g. with a dough roll. Mix with rosemary and chilli. Dab schnitzel dry, season with salt and pepper.
2
Whisk the egg in a deep dish. Turn the cutlets in flour, egg and the chip crumbs one after the other.
3
Heat clarified butter in a large frying pan. Fry the escalopes in it at medium heat for 4-5 minutes on each side.
4
Clean, wash and chop the peppers. Peel and slice the cucumber. Wash the chives and cut into small rolls. Mix potato salad with paprika, cucumber and chives.
5
If necessary, drain the cutlets on kitchen paper and serve with the potato salad.