Schnitzel Viennese style with whistle

Name: Schnitzel Viennese style with whistle
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Potatoes; 1 Cucumber; 1 Onion; 4 Pork cutlet (approx. 175 g each); 1/2 bunch flat leaf parsley; 100-150 g Flour; 1 egg (size L); 120-150 g Breadcrumbs; 6 TABLESPOONS Wine vinegar; 100 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 1 Beet Cress; 6-8 TABLESPOONS Oil; 7-10 Tbsp a few squirts of lemon juice; 3 TABLESPOONS Salad Mayonnaise; 2 TABLESPOONS Cream cheese with herbs from Provence; 3 TABLESPOONS Fresh cream; 7-10 Tbsp Lemon corners

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Potatoes
1 Cucumber
1 Onion
4 Pork cutlet (approx. 175 g each)
1/2 bunch flat leaf parsley
100-150 g Flour
1 egg (size L)
120-150 g Breadcrumbs
6 TABLESPOONS Wine vinegar
100 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
1 Beet Cress
6-8 TABLESPOONS Oil
7-10 Tbsp a few squirts of lemon juice
3 TABLESPOONS Salad Mayonnaise
2 TABLESPOONS Cream cheese with herbs from Provence
3 TABLESPOONS Fresh cream
7-10 Tbsp Lemon corners

Directions

1
For the salad, wash the potatoes and cook in boiling water for 15-20 minutes. Then rinse with cold water, peel and let the potatoes rest. In the meantime clean, wash and dice the cucumber. Peel and finely dice the onion. Wash cutlets, dab dry, tap flatter. Wash parsley, shake dry, pluck off leaves.
2
Turn escalopes one after the other in flour and whisked egg. Cover with a few parsley leaves and turn in breadcrumbs. Cut potatoes into slices. Heat vinegar, stock and diced onion. Season with salt, pepper and sugar. Pour hot over the potatoes. Cut off the cress briefly. Mix cress, cucumber cubes and 2 tablespoons of oil into the salad. Leave to stand for a while and season to taste again. Fry the escalopes in 4-6 tablespoons of hot oil at medium heat while turning for about 8 minutes. Season with salt, pepper and lemon juice. Then add the remaining parsley briefly to the frying fat and roast.
3
Cut off the cress briefly. Mix cress, cucumber cubes and 2 tablespoons of oil into the salad. Leave to stand for a while and season to taste again. Fry the escalopes in 4-6 tablespoons of hot oil at medium heat while turning for about 8 minutes. Season with salt, pepper and lemon juice. Then add the remaining parsley briefly to the frying fat and roast. Mix mayonnaise, cream cheese and crème fraîche to a dip. Serve everything garnished with roasted parsley and lemon wedges