Schnitzel with potato and cucumber salad

Name: Schnitzel with potato and cucumber salad
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 300 g Potatoes; 1 Spring onion; 1 Garlic clove; 3 TABLESPOONS Vinegar; 100 ml clear broth (instant); 1 TEASPOON Mustard; 7-10 Tbsp Pepper; 150 g Cucumber; 1 Egg; 2 TABLESPOONS Flour; 3 TABLESPOONS Breadcrumbs; 150 g Pork escalope; 1 TABLESPOON Oil; 1 Lemon corner

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

300 g Potatoes
1 Spring onion
1 Garlic clove
3 TABLESPOONS Vinegar
100 ml clear broth (instant)
1 TEASPOON Mustard
7-10 Tbsp Pepper
150 g Cucumber
1 Egg
2 TABLESPOONS Flour
3 TABLESPOONS Breadcrumbs
150 g Pork escalope
1 TABLESPOON Oil
1 Lemon corner

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Drain, let cool and peel. In the meantime clean, wash and slice the spring onion. Peel garlic and cut into slices. Bring vinegar and stock to the boil.
2
Add spring onion and garlic. Stir in mustard and season with salt and pepper. Cut potatoes into slices. Wash the cucumber, peel in strips and slice. Mix potatoes, cucumber and mustard marinade and let it stand for at least 30 minutes. Beat the egg and place in a deep plate. Put flour and breadcrumbs on one plate each. Beat the meat flat and season with salt and pepper. Turn first in flour, then in egg and finally in breadcrumbs. Heat oil in a coated pan.
3
Beat the egg and place in a deep plate. Put flour and breadcrumbs on one plate each. Beat the meat flat and season with salt and pepper. Turn first in flour, then in egg and finally in breadcrumbs. Heat oil in a coated pan. Fry the escalopes in it for about 1-2 minutes on each side. Arrange schnitzel with potato salad, garnish with a lemon corner