Parmesan cutlet with potato salad

Name: Parmesan cutlet with potato salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Stem(s) Thyme; 50 g Parmesan cheese; 5 TABLESPOONS Breadcrumbs; 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; 50 g black olives without stone; 50 g Rocket; 20 g Anchovy fillets; 100 g cherry tomatoes; 1 package (400 g) Potato salad

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Stem(s) Thyme
50 g Parmesan cheese
5 TABLESPOONS Breadcrumbs
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
50 g black olives without stone
50 g Rocket
20 g Anchovy fillets
100 g cherry tomatoes
1 package (400 g) Potato salad

Directions

1
##Thyme## wash and pat dry. Set something aside for garnishing, dab off the remaining thyme leaves. Grate parmesan and mix with breadcrumbs and thyme.
2
Whisk egg and milk in a deep plate. Pat meat dry. Season with salt and ##pepper##. Turn meat one after the other first in flour, then in egg and finally in parmesan breadcrumbs.
3
Heat the oil in a large frying pan. Fry escalopes in portions for 6-8 minutes until crispy brown, turning once. In the meantime cut olives into rings. Clean and wash the rocket. Wash anchovies, dab dry and cut into fine strips.
4
Clean, wash and halve the tomatoes. ##Potato salad## mix with olives, rocket, anchovies and tomatoes. Take the cutlets out and let them drip off on kitchen paper. Arrange potato salad and schnitzel on plates.
5
Garnish with remaining thyme.