Mini schnitzel on asparagus-potato salad

Name: Mini schnitzel on asparagus-potato salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g baby potatoes; 500 g green asparagus; 1 Organic Lemon; 4 TABLESPOONS White wine vinegar; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp salt, pepper; 1 TABLESPOON Honey; 2 TABLESPOONS Oil; 200 g cherry tomatoes; 4 Pork cutlet (approx. 150 g each); 2 Eggs; 4 TABLESPOONS Flour; 100 g Breadcrumbs; 60 g clarified butter; 6 Stem/s Basil; 7-10 Tbsp Cling film

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

With fresh vegetables and herbs, the potato salad becomes springtime fine. While it's soaking through, we fry the crispy schnitzels

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g baby potatoes
500 g green asparagus
1 Organic Lemon
4 TABLESPOONS White wine vinegar
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp salt, pepper
1 TABLESPOON Honey
2 TABLESPOONS Oil
200 g cherry tomatoes
4 Pork cutlet (approx. 150 g each)
2 Eggs
4 TABLESPOONS Flour
100 g Breadcrumbs
60 g clarified butter
6 Stem/s Basil
7-10 Tbsp Cling film

Directions

1
Wash potatoes thoroughly and boil in water for about 20 minutes. Wash asparagus, cut off woody ends. Cut asparagus into pieces. Wash lemon hot, grate dry. Peel the skin into strips with a pestle ripper. Halve the lemon, squeeze one half.
2
Bring vinegar, 200 ml water, broth, 1⁄2 TL salt, pepper, lemon peel, 1-2 tbsp lemon juice and honey to the boil. Add asparagus and simmer for about 3 minutes. Stir oil into the asparagus. Drain potatoes, quench and cut in half. Wash and halve the tomatoes. Mix asparagus vinaigrette, tomatoes and potatoes. Let the salad steep for about 30 minutes.
3
In the meantime, wash the cutlets, dab dry and cut into 3-4 pieces. Between two layers of foil, tap them a little flatter. Season with salt and pepper. Whisk the eggs. Turn escalopes one after the other in flour, egg and breadcrumbs. Heat clarified butter. Fry the escalopes for 3-5 minutes in portions, turning them over. Drain on kitchen paper. Wash basil and cut into strips. Fold into the salad. Season salad to taste again. Serve with the cutlets.