Palisover Schnitzel (breaded schnitzel cubes) with parsley potatoes

Name: Palisover Schnitzel (breaded schnitzel cubes) with parsley potatoes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 7-10 Tbsp Salt; 125 g Picking salad; 125 g Lamb's lettuce; 1 Shallot; 3 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7 TABLESPOONS Oil; 600 g Pork escalope; 2 Eggs (size M); 5-6 Tbsp Flour; 100 g Breadcrumbs; 1/2 bunch Parsley; 4 Lemon slices

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg waxy potatoes
7-10 Tbsp Salt
125 g Picking salad
125 g Lamb's lettuce
1 Shallot
3 TABLESPOONS light balsamic vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7 TABLESPOONS Oil
600 g Pork escalope
2 Eggs (size M)
5-6 Tbsp Flour
100 g Breadcrumbs
1/2 bunch Parsley
4 Lemon slices

Directions

1
Peel, wash and halve the potatoes and cook in boiling salted water for about 25 minutes. In the meantime clean and wash the salad and pluck into bite-sized pieces. For the vinaigrette, peel and finely dice the shallot.
2
Whisk vinegar, salt, pepper, sugar and shallot. Add 3 tablespoons of oil drop by drop. Wash cutlets, dab dry and cut into pieces. Beat the eggs and season well with salt and pepper.
3
Turn the cubes of escalopes one after the other first in flour, then in egg and breadcrumbs. Heat 4 tablespoons of oil in a frying pan and fry the diced cutlets in portions at medium heat for about 6 minutes.
4
Wash the parsley and dab dry. Chop the leaves, except for something to garnish. Drain potatoes and sprinkle parsley over them. Mix the salad with the vinaigrette and fill into small bowls. Arrange the diced cutlets with the parsley potatoes.
5
Garnish with parsley and lemon slices.