Schnitzel skewers with potato salad
easy
105 mins
105 mins
Ingredients
- 1 kg waxy potatoes
- 1 medium onion
- 5 TABLESPOONS White wine vinegar
- 7-10 Tbsp salt, pepper
- 1 TEASPOON Vegetable broth
- 1 collar Radishes
- 1 pickled cucumber
- 50 g Arugula (rocket)
- 3 TABLESPOONS Huile pour papier de cuisson
- 3 discs Toast
- 2 Eggs
- 600-800 g Chicken filet
- 3 heaped Tbsp Flour
- 150 g Fresh cream
- 7-10 Tbsp Organic lemon wedges and caper apples
- baking paper
- 8 wooden skewers
Directions
- 1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool
- 2
Cut the potatoes into slices. Peel and finely chop the onion. Boil up 1/4 l water, vinegar, some salt, pepper, stock and onion. Pour over the potatoes and leave to stand for at least 1 hour
- 3
In the meantime clean, wash and drain the radish and cucumber. Peel the cucumber. Cut both into thin slices. Clean, wash and drain the rocket (possibly already with the starter)
- 4
Line a baking tray with baking paper and brush with oil. Debark the toast and crumble finely. Whisk eggs. Wash chicken fillet, dab dry and cut into about 20 flat cutlets. Season with salt and pepper. Turn first in the flour, then in the egg and finally in the breadcrumbs. Place on baking tray
- 5
Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 30 minutes. Turn over after half the baking time
- 6
Fold the crème fraiche into the potato salad. Mix cucumber, radishes and rocket into the salad just before serving. Season to taste with salt and pepper
- 7
Put 2-3 escalopes on a skewer as desired. Serve with the potato salad. Garnish with lemon wedges and caper apples
Nutrition Facts
610 kcal
62 g
18 g
47 g
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