Thyme schnitzel with fast cucumber-potato salad

Name: Thyme schnitzel with fast cucumber-potato salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g festkochen; 7-10 Tbsp Potatoes; 1 red onion; 5 TABLESPOONS oil, 4 tablespoons white wine vinegar; 2 TEASPOONS Vegetable broth (instant); 1 can(s) (425 ml) Vegetable corn; 1 Cucumber; 3-4 Stem(s) Thyme; 1/2 Organic Lemon; 4 thin pork cutlets (approx. 180 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp pink berries

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

Main dish,exotic,hearty,piquant,very easy,Vegetables,Potatoes,Meat,Pork,Schnitzel,Salad,inexpensive

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g festkochen
7-10 Tbsp Potatoes
1 red onion
5 TABLESPOONS oil, 4 tablespoons white wine vinegar
2 TEASPOONS Vegetable broth (instant)
1 can(s) (425 ml) Vegetable corn
1 Cucumber
3-4 Stem(s) Thyme
1/2 Organic Lemon
4 thin pork cutlets (approx. 180 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp pink berries

Directions

1
Peel, wash and slice the potatoes. Peel and finely chop the onion. Heat 1 tablespoon of oil in a large pot. Fry the onion in it. Add 3/8 l water, vinegar and stock, bring to the boil. Cook the potatoes for 10-12 minutes.
2
Drain the corn. Wash the cucumber, halve it lengthwise and cut into thin slices.
3
Wash the thyme, dab dry and remove the leaves. Wash lemon hot, dry and cut into thin slices. Dab the cutlets dry and cut them into 3 pieces. Heat 2 tablespoons of oil in a large frying pan.
4
Fry the escalopes for 1-2 minutes on each side in portions. Season with salt, pepper and thyme. Fry the lemon slices briefly. Keep the finished cutlets warm.
5
Drain the potatoes and collect the broth. Measure 150 ml, season with salt, pepper and sugar. Fold in 2 tbsp. oil. Mix with corn, cucumber and potatoes. Arrange lukewarm potato salad with the cutlets.
6
Sprinkle with pink berries.