Pannenschnitzel with Vogerlsalat

Name: Pannenschnitzel with Vogerlsalat
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Potatoes; 150 g Lamb's lettuce; 1 Onion; 4 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Mustard; 1 TABLESPOON Honey; 4 TABLESPOONS Rapeseed oil; 4 (150 g each) Pork escalope; 2 Eggs (size M); 4 TABLESPOONS Flour; 10 TABLESPOONS Breadcrumbs; 4 TABLESPOONS clarified butter; 1 untreated lemon

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Potatoes
150 g Lamb's lettuce
1 Onion
4 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Mustard
1 TABLESPOON Honey
4 TABLESPOONS Rapeseed oil
4 (150 g each) Pork escalope
2 Eggs (size M)
4 TABLESPOONS Flour
10 TABLESPOONS Breadcrumbs
4 TABLESPOONS clarified butter
1 untreated lemon

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel
2
Wash lettuce in plenty of water, clean and spin dry. Peel onion, cut into rings and mix into the salad. For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add oil drop by drop. Mash the still warm potatoes with a fork and stir into the vinaigrette. Wash the meat, dab dry and season with salt and pepper.
3
Whisk the eggs in a deep plate. Turn the cutlets in flour first, beat off excess flour, pull through the egg and turn in breadcrumbs. Heat clarified butter in portions and fry escalopes in 2 portions for approx. 6 minutes while turning until crispy brown. In the meantime, wash the lemon hot, grate dry and cut into slices. Arrange schnitzel, lemon and salad on plates. Drizzle salad with dressing