Schnitzel with potato and cucumber salad

Name: Schnitzel with potato and cucumber salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 1 collar Spring onions; 1/2 Cucumber; 1/2 TEASPOON Vegetable broth; 6-8 TABLESPOONS White wine vinegar; 1 TEASPOON medium hot mustard; 7-10 Tbsp salt, white pepper, sugar; 4 thin pork cutlets (approx. 125 g each); 2 eggs, 2 tablespoons flour; 8 TABLESPOONS breadcrumbs, 2-3 tablespoons of oil; 7-10 Tbsp untreated lemon

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg waxy potatoes
1 collar Spring onions
1/2 Cucumber
1/2 TEASPOON Vegetable broth
6-8 TABLESPOONS White wine vinegar
1 TEASPOON medium hot mustard
7-10 Tbsp salt, white pepper, sugar
4 thin pork cutlets (approx. 125 g each)
2 eggs, 2 tablespoons flour
8 TABLESPOONS breadcrumbs, 2-3 tablespoons of oil
7-10 Tbsp untreated lemon

Directions

1
Wash potatoes thoroughly and cook covered for about 20 minutes. Quench, peel and let cool down a little
2
Clean, wash and cut the spring onions into rings. Clean, wash and thinly slice the cucumber
3
Bring 200 ml water, stock, vinegar and spring onions to the boil. Season with mustard, salt, pepper and sugar. Cut the potatoes into slices. Mix with cucumber and the hot broth. Leave to stand for at least 30 minutes
4
Wash the cutlets and pat dry. Whisk eggs with salt and pepper. Turn escalopes one after the other in flour, egg and breadcrumbs. Tap a little bit
5
Fry in hot oil for about 3 minutes on each side. Season the potato salad to taste and arrange everything. Garnish with lemon