Lukewarm mushroom and potato salad

Name: Lukewarm mushroom and potato salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg medium size potatoes (waxy); 4 thin pork cutlets (approx. 75 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 egg (size M); 25 g Flour; 50 g Breadcrumbs; 500 g pink mushrooms; 100 g streaky smoked bacon; 1 medium onion; 6 TABLESPOONS Oil; 4 TABLESPOONS Vinegar (e.g. white wine vinegar); 1/4 l Vegetable broth (instant); 1 collar Chives; 7-10 Tbsp Lemon slices; 7-10 Tbsp Kitchen paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg medium size potatoes (waxy)
4 thin pork cutlets (approx. 75 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 egg (size M)
25 g Flour
50 g Breadcrumbs
500 g pink mushrooms
100 g streaky smoked bacon
1 medium onion
6 TABLESPOONS Oil
4 TABLESPOONS Vinegar (e.g. white wine vinegar)
1/4 l Vegetable broth (instant)
1 collar Chives
7-10 Tbsp Lemon slices
7-10 Tbsp Kitchen paper

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Meanwhile wash pork cutlets, dab dry and season with salt and pepper. Whisk the egg. First pull the schnitzel through flour, then the egg and finally through breadcrumbs. Press the breading lightly and put the escalopes aside. Clean and clean the mushrooms and cut them into slices of about 5 mm thickness.
2
Cut bacon into fine cubes. Peel and finely dice onion. Heat 4 tablespoons of oil in a pot and sauté the onion in it. Add mushrooms and sauté. Add vinegar and broth. Season with salt and pepper. Drain the potatoes, rinse and peel. Cut the potatoes into slices about 3 mm thick and pour the hot vinaigrette over them. Mix the potato salad carefully and season with salt and pepper. Heat the remaining oil in a pan and fry the escalopes in it on both sides for about 5 minutes until golden brown. Meanwhile wash the chives, dab dry and cut into fine rolls. Remove the escalopes from the pan and degrease them on kitchen paper.
3
Drain the potatoes, rinse and peel. Cut the potatoes into slices about 3 mm thick and pour the hot vinaigrette over them. Mix the potato salad carefully and season with salt and pepper. Heat the remaining oil in a pan and fry the escalopes in it on both sides for about 5 minutes until golden brown. Meanwhile wash the chives, dab dry and cut into fine rolls. Remove the escalopes from the pan and degrease them on kitchen paper. Arrange potato and mushroom salad with cutlets on a plate. Sprinkle with chives and garnish with lemon slices