Potato-pumpkin salad with small cutlets

Name: Potato-pumpkin salad with small cutlets
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg waxy potatoes (e.g. Linda); 1 (approx. 350 g) Hokkaido Pumpkin; 5 TABLESPOONS Rapeseed oil; 50 g Pumpkin seeds; 1 small bunch of chives; 6 TABLESPOONS Cider vinegar; 1-2 TABLESPOONS Sugar; 1/4 l Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 small pork cutlets (approx. 50 g each); 3 discs Toast; 2 Eggs (size M); 4 TABLESPOONS Flour; 100 g clarified butter

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg waxy potatoes (e.g. Linda)
1 (approx. 350 g) Hokkaido Pumpkin
5 TABLESPOONS Rapeseed oil
50 g Pumpkin seeds
1 small bunch of chives
6 TABLESPOONS Cider vinegar
1-2 TABLESPOONS Sugar
1/4 l Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 small pork cutlets (approx. 50 g each)
3 discs Toast
2 Eggs (size M)
4 TABLESPOONS Flour
100 g clarified butter

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Wash pumpkin thoroughly, cut in half and remove seeds. Halves in columns and cut them into slices. Roast pumpkin seeds in a pan without oil for about 3 minutes while turning.
2
Take out the seeds, heat 1 tablespoon of oil in the pan and fry the pumpkin for about 3 minutes while turning. Wash chives, shake dry and cut into small rolls. For the sauce mix vinegar, sugar and stock.
3
Season with salt and pepper. Add 4 tablespoons of oil drop by drop. Rinse potatoes under cold water, drain and peel. Cut the potatoes into slices. Add sauce, pumpkin, pumpkin seeds and chives and fold in carefully.
4
Let the lettuce steep. Wash the meat, dab dry and season with salt and pepper. Dice bread and chop finely in the universal chopper. Whisk eggs in a deep plate. Turn escalopes one after the other in flour, egg and toast crumbs.
5
Heat the lard in a pan and fry the escalopes in portions for about 5 minutes while turning. Arrange potato salad and schnitzel.