Pork schnitzel Wienerart with potato-cucumber salad
easy
60 mins
60 mins
Ingredients
- 1 kg waxy potatoes
- 1 Onion
- 1/8 l Vegetable broth (instant)
- 4 TABLESPOONS Vinegar
- 1 (approx. 400 g) pickled cucumber
- 1-2 Garlic cloves
- 3 Stem(s) Parsley
- 8 Pork cutlet (approx. 75 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Eggs
- 40 g Flour
- 100 g Breadcrumbs
- 30 g clarified butter
- 100 g Schmand
- 150 g ripened cream
- 1/2 TEASPOON Sugar
- 1 collar Chives
- 20 g Butter
- 7-10 Tbsp Lemon slices
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain potatoes, rinse and peel. Peel and finely chop the onion. Bring stock and diced onion to the boil, add vinegar. Cut potatoes into slices. Pour broth over them and let them simmer well.
- 2
Peel cucumber and slice finely. Peel and finely dice garlic. Wash parsley, dab dry and chop finely. Rinse cutlets, dab dry and tap flatter. Season with salt and pepper. Beat the eggs. Turn escalopes first in flour, then in egg and finally in breadcrumbs. Heat clarified butter in a pan and fry the escalopes for about 6 minutes, keeping them warm. Mix sour cream and sour cream and add to the potatoes with the cucumber. Mix everything carefully, season with salt, pepper and sugar. Wash the chives, dab dry, cut into small rolls and add to the potato salad. Froth butter.
- 3
Turn escalopes first in flour, then in egg and finally in breadcrumbs. Heat clarified butter in a pan and fry the escalopes for about 6 minutes, keeping them warm. Mix sour cream and sour cream and add to the potatoes with the cucumber. Mix everything carefully, season with salt, pepper and sugar. Wash the chives, dab dry, cut into small rolls and add to the potato salad. Froth butter. Briefly toss the garlic and parsley in the butter, then pour over the escalopes and serve with the potato and cucumber salad. Garnish with lemon slices
Nutrition Facts
720 kcal
64 g
29 g
48 g
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