Schnitzel with rocket-potato salad

Name: Schnitzel with rocket-potato salad
Yield: 1
Ingredients: 750 g waxy potatoes; 1 medium onion; 75 g streaky smoked bacon; 4 TABLESPOONS White wine vinegar; 1 TEASPOON liquid honey; 1-2 TEASPOONS medium hot mustard; 7-10 Tbsp salt, pepper; 4 thin pork cutlets (approx. 125 g each); 2 Eier, 4 Tbsp Mehl; 8 TABLESPOONS Breadcrumbs; 2-3 TABLESPOONS clarified butter; 1 collar Arugula (rocket); 1 TABLESPOON Pumpkin seed oil; 7-10 Tbsp Organic Lemon

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

750 g waxy potatoes
1 medium onion
75 g streaky smoked bacon
4 TABLESPOONS White wine vinegar
1 TEASPOON liquid honey
1-2 TEASPOONS medium hot mustard
7-10 Tbsp salt, pepper
4 thin pork cutlets (approx. 125 g each)
2 Eier, 4 Tbsp Mehl
8 TABLESPOONS Breadcrumbs
2-3 TABLESPOONS clarified butter
1 collar Arugula (rocket)
1 TABLESPOON Pumpkin seed oil
7-10 Tbsp Organic Lemon

Directions

1
Wash the potatoes and cook covered for about 20 minutes. quench, peel and let cool down
2
Peel and finely chop the onion. Dice the bacon and fry it crisply in a pan. Sauté onion. Deglaze with 1⁄8 l water and vinegar. Stir in honey and mustard, season. Cut potatoes into slices and mix with the marinade. Leave to stand for approx. 30 minutes
3
Dab meat dry, possibly tap flatter. Whisk eggs, salt and pepper. Turn the schnitzel first in the flour, then in the egg and finally in the breadcrumbs. Fry in hot clarified butter in a coated pan for 3-4 minutes on each side
4
Clean the arugula, wash it. Stir into the salad, season again. Serve with cutlets. Sprinkle salad with pumpkin seed oil. Garnish with lemon slices
5
Drink: cold beer