Schnitzel with bacon potato salad and spring onions

Name: Schnitzel with bacon potato salad and spring onions
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Potatoes; 1 Onion; 100 g cherry tomatoes; 1/2 bunch Spring onions; 8 Stem(s) Parsley; 100 ml Vegetable broth; 6 TABLESPOONS White wine vinegar; 1-2 TEASPOONS medium hot mustard; 8-10 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g small bacon cubes; 4 Pork cutlet (approx. 150 g each); 2-3 Eggs (size M); 2 TABLESPOONS Flour; 4 TABLESPOONS Breadcrumbs; 7-10 Tbsp Lemon corners; 7-10 Tbsp Cling film

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Potatoes
1 Onion
100 g cherry tomatoes
1/2 bunch Spring onions
8 Stem(s) Parsley
100 ml Vegetable broth
6 TABLESPOONS White wine vinegar
1-2 TEASPOONS medium hot mustard
8-10 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g small bacon cubes
4 Pork cutlet (approx. 150 g each)
2-3 Eggs (size M)
2 TABLESPOONS Flour
4 TABLESPOONS Breadcrumbs
7-10 Tbsp Lemon corners
7-10 Tbsp Cling film

Directions

1
Wash the potatoes and boil in boiling water for about 25 minutes until soft. Peel and finely dice the onion. Wash and halve the cherry tomatoes. Clean and wash spring onions and cut into rings. Wash parsley, shake dry and put 2 stems aside.
2
Pluck off remaining leaves and cut into strips. For the salad, bring the onion cubes, stock, vinegar, mustard and 4 tablespoons of oil to the boil and season well with salt and pepper. Drain the potatoes, rinse and peel them under cold water, then cut them into slices. Pour marinade over the potatoes and marinate for about 1 hour. Drain the bacon in a pan, then remove from the heat. Wash the meat, dab dry and cut in half. Beat the cutlets very flat between foil. Whisk eggs and season with salt and pepper. Turn escalopes first in flour, then egg, then in breadcrumbs. Heat 4-6 tablespoons of oil in a large frying pan and fry the escalopes in it for 4-5 minutes on both sides until golden brown.
3
Wash the meat, dab dry and cut in half. Beat the cutlets very flat between foil. Whisk eggs and season with salt and pepper. Turn escalopes first in flour, then egg, then in breadcrumbs. Heat 4-6 tablespoons of oil in a large frying pan and fry the escalopes in it for 4-5 minutes on both sides until golden brown. Add tomatoes, spring onions, strips of parsley and bacon to the potato salad and season to taste with salt, pepper and possibly a little vinegar. Arrange schnitzel and potato salad and garnish with parsley and lemon wedges
4
45 minutes waiting time