Scaloppine Parmigiano with potato salad

Name: Scaloppine Parmigiano with potato salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g waxy potatoes; 30 g Pine nuts; 50 g Arugula; 250 g cherry tomatoes; 4 TABLESPOONS light balsamic vinegar; 1/4 TEASPOON Porcini powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Olive oil; 1 Organic Lemon; 50 g Parmesan (piece); 6 TABLESPOONS Breadcrumbs; 2 Eggs (Gr. M); 8 thin pork cutlets (approx. 70 g each); 3 TABLESPOONS Flour; 6 TABLESPOONS clarified butter

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

The Italians are also real schnitzel experts: they mix grated Parmesan cheese into the breadcrumb coating for extra delicacy. We can do that just like ...

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g waxy potatoes
30 g Pine nuts
50 g Arugula
250 g cherry tomatoes
4 TABLESPOONS light balsamic vinegar
1/4 TEASPOON Porcini powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Olive oil
1 Organic Lemon
50 g Parmesan (piece)
6 TABLESPOONS Breadcrumbs
2 Eggs (Gr. M)
8 thin pork cutlets (approx. 70 g each)
3 TABLESPOONS Flour
6 TABLESPOONS clarified butter

Directions

1
Cook the potatoes in boiling water for about 20 minutes. Drain, rinse with cold water and let cool.
2
Roast pine nuts in a pan without fat until golden brown. Sort the arugula, wash and shake dry. Wash and halve the tomatoes.
3
Mix vinegar, porcini powder, salt, pepper and 1 pinch of sugar. Stir in oil. Peel and slice the potatoes and mix with the dressing. Fold in tomatoes.
4
Wash lemon hot, dry and cut into slices. Grate cheese. Mix breadcrumbs and cheese. Whisk eggs. Dab meat dry and season with salt and pepper. Turn first in flour, then in egg and finally in the breadcrumb mixture.
5
Heat the lard in a large pan. Fry escalopes in it in portions on each side for about 1 minute until golden brown. Take them out and let them drip off on kitchen paper. Fold the rocket and seeds into the potato salad, season with salt and pepper. Arrange cutlets and potato salad. Garnish with lemon wedges.