Schnitzel with cucumber and potato salad

Name: Schnitzel with cucumber and potato salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g firm potatoes; 1 Cucumber; 2 stem(s) Dill; 3 Stem(s) Parsley; 2 TABLESPOONS White wine vinegar; 1 TEASPOON Mustard; 1 TEASPOON + 1 tablespoon rape oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 200 g ripened cream; 150 g low-fat yoghurt; 4 lean pork cutlets (approx. 160 g each); 2 TABLESPOONS flaked almonds

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g firm potatoes
1 Cucumber
2 stem(s) Dill
3 Stem(s) Parsley
2 TABLESPOONS White wine vinegar
1 TEASPOON Mustard
1 TEASPOON + 1 tablespoon rape oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
200 g ripened cream
150 g low-fat yoghurt
4 lean pork cutlets (approx. 160 g each)
2 TABLESPOONS flaked almonds

Directions

1
Wash the potatoes and boil in boiling water for about 25 minutes until soft. Wash and clean the cucumber, cut in half lengthwise and cut into pieces. Wash herbs and shake dry. Cut dill flags into small pieces. Chop parsley leaves from 1 stalk
2
Mix vinegar and mustard, fold in 1 tsp. oil. Season with salt, pepper and some sugar. Drain potatoes, rinse under cold water and peel. Cut potatoes into slices and mix with the vinaigrette. Let the salad steep for about 30 minutes
3
Mix sour cream, chopped herbs and yoghurt, season with salt and pepper. Mix the potatoes, cucumber slices and yoghurt dressing and season to taste with a little salt, pepper and sugar
4
Dab meat dry, cut in half and season with salt and pepper. Put 1 teaspoon of oil into a coated pan and fry the meat for about 5 minutes, turning it over. After about 3 minutes add flaked almonds. Remove the meat, garnish with parsley and serve with the salad
5
Waiting time approx. 30 minutes