Pork cutlet with warm potato salad
very easy
45 mins
45 mins
Ingredients
- 800 g waxy potatoes
- 200 g red cherry tomatoes
- 200 g yellow cherry tomatoes
- 1 red onion
- 4 Spring onions
- 1/2 bunch flat leaf parsley
- 1 (approx. 60 g) pretzel rolls from the day before
- 4 TABLESPOONS Breadcrumbs
- 4 (150 g each) Pork escalope
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 70 g + 1 tsp sweet Bavarian mustard
- 5 TABLESPOONS light balsamic vinegar
- 2 TEASPOONS Sugar
- 8 TABLESPOONS Oil
- 7-10 Tbsp Cling film
Directions
- 1
Wash the potatoes and cook in boiling water for about 30 minutes until al dente. In the meantime, wash the tomatoes, drain them and cut them in half. Peel and halve onions and cut into strips. Clean and wash spring onions and cut them into rings
- 2
Wash parsley, shake dry and chop finely. Coarsely grate the pretzel rolls and mix with breadcrumbs and parsley. If necessary, knock the escalopes flatter between 2 layers of foil. Season with salt and pepper. Spread a thin layer of 70 g mustard on both sides of the meat. Turn the cutlets in the breadcrumbs. Press the breading lightly
- 3
Drain the potatoes, quench, peel and cut into slices of about 1 cm thickness. Heat vinegar with sugar and 1 tsp. mustard in a pot while stirring. Whip the oil in a thin stream with a whisk. Season dressing with salt and pepper. Carefully mix potatoes, spring onions, tomatoes and onions with the dressing. Heat the oil in a large coated pan. Fry the cutlets in it in 2 portions on each side for 2-3 minutes on medium heat until golden brown. Arrange potato salad and schnitzel on plates
Nutrition Facts
560 kcal
52 g
20 g
41 g
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