Potato-Cucumber-Salad & Schnitzel Wiener Art

Name: Potato-Cucumber-Salad & Schnitzel Wiener Art
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 750 g large potatoes; 1 Onion; 3 TABLESPOONS oil, 1/4 l vegetable broth; 1/2 (approx. 250 g) Cucumber; 1 collar Spring onions; 2-3 TEASPOONS Capers (a. d. glass); 6-8 TABLESPOONS Herb Vinegar; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 3 thin pork cutlets (approx. 125 g each); 5-6 Tbsp Breadcrumbs; 1 TABLESPOON flour, 1 egg; 7-10 Tbsp radishes and; 7-10 Tbsp Chervil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

750 g large potatoes
1 Onion
3 TABLESPOONS oil, 1/4 l vegetable broth
1/2 (approx. 250 g) Cucumber
1 collar Spring onions
2-3 TEASPOONS Capers (a. d. glass)
6-8 TABLESPOONS Herb Vinegar
7-10 Tbsp salt, pepper, 1 pinch of sugar
3 thin pork cutlets (approx. 125 g each)
5-6 Tbsp Breadcrumbs
1 TABLESPOON flour, 1 egg
7-10 Tbsp radishes and
7-10 Tbsp Chervil

Directions

1
Peel, wash and slice the potatoes. Peel and chop the onion and fry it in 1 tablespoon of oil. Add potatoes and stock. Bring to the boil, cover and simmer for about 10 minutes
2
Peel the cucumber and slice thinly. Clean, wash and chop the spring onions. Mix both with capers into the potatoes. Season with vinegar, salt, pepper and sugar
3
Wash the cutlets and pat dry. Mix breadcrumbs, flour, salt and pepper. Whisk the egg. Turn the schnitzel first in the egg and then in the breadcrumbs mixture. Knock off
4
Heat 2 tablespoons of oil in a coated frying pan. Fry the escalopes for 3-4 minutes on each side. Season salad to taste. Serve with the escalopes and garnish