Potato and pumpkin salad with schnitzel

Name: Potato and pumpkin salad with schnitzel
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Potatoes; 1 medium onion; 350 g Hokkaido Pumpkin; 5 TABLESPOONS Pumpkin seeds; 3 TABLESPOONS Oil; 6 TABLESPOONS Cider vinegar; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Pumpkin seed oil; 2 dry rolls or 6-8 tablespoons breadcrumbs (2 days old); 6 thin pork cutlets (à approx. 100 g); 2 Eggs; 4-5 Tbsp Flour; 4-6 Tbsp clarified butter; 1 collar Chives

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Potatoes
1 medium onion
350 g Hokkaido Pumpkin
5 TABLESPOONS Pumpkin seeds
3 TABLESPOONS Oil
6 TABLESPOONS Cider vinegar
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
2 TABLESPOONS Pumpkin seed oil
2 dry rolls or 6-8 tablespoons breadcrumbs (2 days old)
6 thin pork cutlets (à approx. 100 g)
2 Eggs
4-5 Tbsp Flour
4-6 Tbsp clarified butter
1 collar Chives

Directions

1
Cover the potatoes and boil them in water for about 20 minutes. In the meantime peel and finely dice the onion. Wash the pumpkin, cut into slices and remove seeds. Cut pumpkin with skin into thin slices. Drain, rinse and peel the potatoes.
2
Allow to cool a little, then cut into slices.
3
Roast the pumpkin seeds in a pan without fat and remove. Heat 1 tablespoon of oil in the pan. Fry the pumpkin for about 4 minutes while turning. Take out and add to the potatoes.
4
Heat 2 tablespoons of oil in the frying fat. Sauté the onion in it. Deglaze with vinegar and 1/8 l water, bring to the boil and simmer for 2-3 minutes. Season with stock, salt, pepper and sugar. Pumpkin seed oil underneath.
5
Pour hot over the potatoes, mix everything well and cover and let it stand for about 30 minutes.
6
In the meantime, grate the rolls on a kitchen grater to make fine breadcrumbs. Dab the cutlets dry and cut them in half crosswise. Season with salt and pepper. Whisk eggs in a deep plate. Turn the escalopes one after the other in the flour first, then pull them through the eggs and finally turn them into crumbs, press them lightly.
7
Heat 2-3 tablespoons of lard in two pans. Fry the escalopes for about 3 minutes on each side, drizzle them with the frying fat more often.
8
Wash the chives, dab dry and cut into small rolls. Add the pumpkin seeds to the potato salad. Flavour again, arrange everything.