Mustard cutlet with potato wedges

Name: Mustard cutlet with potato wedges
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 6 TABLESPOONS medium hot mustard; 5 TABLESPOONS liquid honey; 7-10 Tbsp Salt; 7-10 Tbsp Chilli powder; 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 1 Shallot; 1/2 Head picking salad; 1/2 Cucumber; 150 g Carrots; 4 (150 g each) Pork escalope; 1 egg (size M); 4 TABLESPOONS Flour; 8 TABLESPOONS Breadcrumbs; 4 TABLESPOONS Rapeseed oil; 7-10 Tbsp Coriander and lime wedges

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

6 TABLESPOONS medium hot mustard
5 TABLESPOONS liquid honey
7-10 Tbsp Salt
7-10 Tbsp Chilli powder
4 TABLESPOONS Wine vinegar
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
1 Shallot
1/2 Head picking salad
1/2 Cucumber
150 g Carrots
4 (150 g each) Pork escalope
1 egg (size M)
4 TABLESPOONS Flour
8 TABLESPOONS Breadcrumbs
4 TABLESPOONS Rapeseed oil
7-10 Tbsp Coriander and lime wedges

Directions

1
Mix 4 tablespoons of mustard and 4 tablespoons of honey and season with salt and chilli. For the vinaigrette, whisk vinegar, salt, pepper and 1 tablespoon honey. Beat the oil into the vinaigrette drop by drop.
2
Peel the shallot, cut into fine cubes and stir into the vinaigrette. Clean, wash and drain the salad and pluck into bite-sized pieces. Wash and clean the cucumber and cut into thin slices.
3
Peel and clean the carrots and cut them lengthwise into slices with a peeler. Mix salad, cucumber and carrots. Wash the meat, dab dry and spread 1/2 teaspoon of mustard on both sides.
4
Whisk the egg. Turn the meat in flour, egg and breadcrumbs one after the other. Heat oil in a pan. Fry 2 escalopes one after the other on both sides over medium heat until golden brown, turning frequently.
5
Mix vinaigrette and salad. Arrange salad, schnitzel and mustard dip on plates and garnish with coriander and lime wedge. Potato wedges taste good with it.