Schnitzel from the tin with potato-cucumber salad

Name: Schnitzel from the tin with potato-cucumber salad
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 2 (800 g) large, double chicken filet; 3 discs Toast; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 60 g Flour; 1 medium onion; 1/4 l Vegetable broth (instant); 5 TABLESPOONS White wine vinegar; 1 collar (approx. 300 g) Radishes; 1 Cucumber; 1 bundle (50 g) Rocket; 150-200 g Fresh cream; 7-10 Tbsp Lemon and caper apples; baking paper; 3 TABLESPOONS Oil for the baking paper; 8 Wooden shashlik skewers

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg waxy potatoes
2 (800 g) large, double chicken filet
3 discs Toast
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
60 g Flour
1 medium onion
1/4 l Vegetable broth (instant)
5 TABLESPOONS White wine vinegar
1 collar (approx. 300 g) Radishes
1 Cucumber
1 bundle (50 g) Rocket
150-200 g Fresh cream
7-10 Tbsp Lemon and caper apples
baking paper
3 TABLESPOONS Oil for the baking paper
8 Wooden shashlik skewers

Directions

1
Wash the potatoes, cover and cook in plenty of boiling water for about 25 minutes. In the meantime wash chicken fillets, dab dry and cut into approx. 20 large pieces. Crumble toast finely.
2
Beat the eggs. Line a baking tray with baking paper and brush with oil. Season meat with salt and pepper, first in flour, then in egg and finally in breadcrumbs. Put the cutlets on the baking tray.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Turn over after half the baking time. (convection oven works especially well) Drain the potatoes, rinse them under cold water and remove the skin.
4
Cut the potatoes into slices. Peel and finely chop the onion. Boil up broth, onion, vinegar, some salt and pepper. Pour marinade over the warm potato slices, pull through and let cool down.
5
Remove the finished cutlets from the oven. Cut shish kebabs a little shorter and put 2-3 escalopes on each skewer. Keep warm if necessary. Clean, wash and drain the radishes.
6
Cucumber wash, peel. Slice the cucumber and radish into thin slices. Clean, wash and drain the rocket. Crème fraîche, some salt and pepper and mix together.
7
Mix cucumber, radish and rocket into the salad shortly before serving and season again with salt and pepper. Arrange potato salad on a large plate with warm or cold escalope skewers.
8
Serve garnished with lemon wedges and caper apples.