Potato salad with basil-lemon vinaigrette with small Wiener schnitzels

Name: Potato salad with basil-lemon vinaigrette with small Wiener schnitzels
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g small new potatoes; 500 g green asparagus; 1 untreated lemon; 4 TABLESPOONS Wine vinegar; 200 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON liquid honey; 6 Stem(s) Basil; 200 g cherry tomatoes; 2 TABLESPOONS Sunflower oil; 4 Pork cutlet (approx. 150 g each); 2 Eggs (size M); 4 TABLESPOONS Flour; 100 g Breadcrumbs; 60 g clarified butter; 7-10 Tbsp Lemon corners; 2 Freezer bag

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g small new potatoes
500 g green asparagus
1 untreated lemon
4 TABLESPOONS Wine vinegar
200 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON liquid honey
6 Stem(s) Basil
200 g cherry tomatoes
2 TABLESPOONS Sunflower oil
4 Pork cutlet (approx. 150 g each)
2 Eggs (size M)
4 TABLESPOONS Flour
100 g Breadcrumbs
60 g clarified butter
7-10 Tbsp Lemon corners
2 Freezer bag

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Rinse under cold water, drain and cut in half. Wash asparagus, cut off woody ends. Cut asparagus into pieces.
2
For the vinaigrette, wash the lemon hot and rub dry. Peel the peel in thin strips with a zest ripper. Halve the lemon and squeeze the juice. Mix vinegar, stock, 1/2 teaspoon salt, pepper, lemon rind, 1-2 tablespoons lemon juice and honey, bring to the boil.
3
Add the asparagus and simmer for about 3 minutes. Wash the basil, shake dry, pluck the leaves from the stalks and cut into strips, except for a little to garnish. Stir oil and basil into the asparagus.
4
Wash and halve the tomatoes. Fold the asparagus vinaigrette and tomatoes into the potatoes. Let the salad steep for about 30 minutes. Wash the meat, dab dry, quarter and thinly flatten with the flat side of a meat tenderizer.
5
(Place meat in portions between 2 freezer bags) Season with salt and pepper. Whisk eggs in a deep plate. Turn meat one after the other first in flour, then in egg and finally in breadcrumbs.
6
Heat the lard in a pan. Fry escalopes in it in portions while turning for 3-5 minutes (pour hot lard over escalopes while frying). Drain finished cutlets on kitchen paper.
7
Season salad again with salt and pepper. Arrange the escalopes on plates or in bowls. Garnish with the rest of basil and possibly lemon wedges.