Potato and fennel salad with chicken schnitzel

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Roast the fennel seeds and peppercorns in a pan without fat for approx. 3 minutes, turning them over. Wash the meat, dab dry and cut into slices. Finely crush fennel, pepper, 1 teaspoon salt and 1 teaspoon paprika in a mortar.

2. 2

   Rub the meat all around with it, chill the meat.

3. 3

   Cook the potatoes in boiling water for about 20 minutes. Peel and finely dice the shallots. Heat 2 tablespoons of oil and fry the shallots for about 3 minutes until translucent. Deglaze with broth. Add vinegar, mustard and sugar and mix.

4. 4

   Season to taste with salt and pepper. Drain the potatoes, rinse with cold water, cut into slices and marinate in the stock.

5. 5

   Wash and clean the cucumber and cut into thin slices. Wash and clean the fennel and cut into thin strips. Add cucumber and fennel to the potatoes and fold in. Cut the mango from the stone, peel and slice the flesh.

6. 6

   Heat 3 tablespoons of oil in a frying pan. Fry the meat for about 6 minutes while turning. Wash lemon hot, grate dry and cut peel into thin strips with a pestle ripper. Use the rest of the lemon for other purposes.

7. 7

   Arrange meat and salad on plates. Spread mango on top and sprinkle with lemon peel.

Nutrition Facts

KCAL
460 kcal

CARBS
50 g

FATS
12 g

PROTEINS
35 g