Potato and cucumber salad with schnitzel
easy
75 mins
75 mins
Ingredients
- 1 kg waxy potatoes
- 1/2 TEASPOON Caraway seeds
- 1/2 Cucumber
- 2 Shallots or 1 onion
- 2 TABLESPOONS Bacon cubes
- 6-7 TABLESPOONS Olive oil
- 5 TABLESPOONS white balsamic vinegar
- 1 TEASPOON clear soup
- 1 TABLESPOON Mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Egg
- 4 Pork escalope
- 4 TABLESPOONS Flour
- 8 TABLESPOONS Breadcrumbs
- 2-3 TABLESPOONS clarified butter or oil
- 5 TABLESPOONS Pumpkin seed oil
- 1/2 bunch Chives
Directions
- 1
Wash the potatoes. Cover and cook in water with caraway seeds for about 20 minutes. Drain, quench and let cool down a little. Peel and slice the potatoes
- 2
Wash and peel the cucumber, cut it in half lengthwise and scrape out the seeds with a spoon. Cut the cucumber into slices and add to the potatoes
- 3
Peel and chop the shallots. Fry the bacon in 1 tablespoon of hot olive oil. Steam shallots briefly. Stir in vinegar, 200 ml water and broth, boil down slightly. Season with mustard, salt and pepper. Mix hot marinade with 5-6 tablespoons olive oil, potatoes and cucumber. Leave to stand for about 30 minutes.
- 4
Whisk egg, salt and pepper in a deep dish. Dab schnitzel dry. Turn in flour, egg and breadcrumbs one after the other. Fry in a coated pan in hot clarified butter for about 5 minutes on each side
- 5
Season salad and sprinkle with pumpkin seed oil. Wash the chives, chop finely and sprinkle on top. Serve with the escalopes
- 6
Drink: cool white wine, e.g. Sauvignon blanc from the Polz Winery
Nutrition Facts
690 kcal
62 g
29 g
40 g
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