Nut schnitzel with potato salad

Name: Nut schnitzel with potato salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 Stem(s) Parsley; 1 (approx. 100 g) Carrot; 50 g Hazelnut flakes; 1 egg (size M); 1-2 TABLESPOONS Milk; 4 Pork cutlet (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Flour; 4 TABLESPOONS Oil; 4 Radishes (approx. 10 g each); 1 (approx. 30 g) Spring onion; 100 g Picking salad; 4 Stem(s) Chervil; 1 package (400 g) Potato salad

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3 Stem(s) Parsley
1 (approx. 100 g) Carrot
50 g Hazelnut flakes
1 egg (size M)
1-2 TABLESPOONS Milk
4 Pork cutlet (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Flour
4 TABLESPOONS Oil
4 Radishes (approx. 10 g each)
1 (approx. 30 g) Spring onion
100 g Picking salad
4 Stem(s) Chervil
1 package (400 g) Potato salad

Directions

1
Wash the parsley and dab dry. Pluck off the leaves and chop them coarsely. Peel, wash and finely grate the carrot, mix with parsley and hazelnuts. Whisk egg and ##milk## in a deep plate.
2
Dab meat dry. Season with salt and pepper. ##Turn the meat one after the other first in flour, then in egg and finally in carrot and hazelnut breading. Heat oil in a large pan.
3
Fry escalopes in portions for 6-8 minutes until crispy brown, turning once. In the meantime clean and wash the radishes and cut them into wafer-thin slices. Clean and wash spring onion and cut into fine rings.
4
Clean and wash the lettuce and pick it into bite-sized pieces. Wash the chervil, dab dry and remove the leaves. Mix potato salad with radish slices, spring onion, ##salad## and half chervil.
5
Remove the cutlets and let them drip off on kitchen paper. Arrange potato salad and ##schnitzel## on plates. Garnish with remaining chervil.