Potato and mushroom salad with schnitzels

Name: Potato and mushroom salad with schnitzels
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes (firm boiling); 500 g brown mushrooms; 50 g streaky smoked bacon; 1 medium onion; 6-7 TABLESPOONS Oil; 4-5 Tbsp White wine vinegar; 200 ml Vegetable broth (instant); 7-10 Tbsp salt, white pepper; 2 thin pork cutlets (approx. 200 g each); 1 egg, approx. 2 tablespoons flour; 4-5 tablespoons (approx. 50 g) Breadcrumbs; 1 collar Chives; 7-10 Tbsp untreated lemon slices

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes (firm boiling)
500 g brown mushrooms
50 g streaky smoked bacon
1 medium onion
6-7 TABLESPOONS Oil
4-5 Tbsp White wine vinegar
200 ml Vegetable broth (instant)
7-10 Tbsp salt, white pepper
2 thin pork cutlets (approx. 200 g each)
1 egg, approx. 2 tablespoons flour
4-5 tablespoons (approx. 50 g) Breadcrumbs
1 collar Chives
7-10 Tbsp untreated lemon slices

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Then quench, peel and let cool
2
Clean the mushrooms, wash if necessary and cut into thick slices. Dice bacon. Peel and chop onion. Fry both in 4 tablespoons of hot oil. Fry the mushrooms for about 5 minutes. Add vinegar and broth, bring to the boil. Remove from heat, season with salt and pepper
3
Cut the potatoes into slices. Pour hot marinade over them and mix carefully. Leave to stand for about 30 minutes, season to taste
4
Wash escalopes if necessary, dab dry. Cut in half crosswise. Whisk egg with salt and pepper. Turn the schnitzel first in the flour, then in the egg and finally in the breadcrumbs. Press the breadcrumbs slightly
5
Heat 2-3 tablespoons of oil. Fry the escalopes for 3-4 minutes on each side. Wash the chives and cut into small rolls. Fold into the salad. Arrange salad and schnitzel, possibly with
6
Garnish lemon slices