Wiener Schnitzel on colourful potato salad

Name: Wiener Schnitzel on colourful potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Potatoes; 200 g Iceberg lettuce; 40 g dried pickled tomatoes; 250 g Mushrooms; 1 collar Chives; 5-6 Tbsp Oil; 75 g fine cubes of bacon, smoked; 100 ml Vegetable broth (instant); 6 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON medium hot mustard; 4 thin pork cutlets (approx. 125 g each); 1 Egg; 50 g Flour; 50 g Breadcrumbs; 7-10 Tbsp Lemon wedges and parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Potatoes
200 g Iceberg lettuce
40 g dried pickled tomatoes
250 g Mushrooms
1 collar Chives
5-6 Tbsp Oil
75 g fine cubes of bacon, smoked
100 ml Vegetable broth (instant)
6 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON medium hot mustard
4 thin pork cutlets (approx. 125 g each)
1 Egg
50 g Flour
50 g Breadcrumbs
7-10 Tbsp Lemon wedges and parsley

Directions

1
Wash the potatoes and cook in plenty of boiling water for 20 minutes. In the meantime, clean and wash the salad, cut into bite-sized pieces and drain. Drain dried tomatoes and cut into strips. Clean, wash and slice the mushrooms. Wash chives, dab dry and cut into small rolls. Drain potatoes, rinse with cold water and peel.
2
Cut hot potatoes into slices. Heat three tablespoons of oil in a pan and leave the bacon in it until crispy. Finally add mushrooms and steam briefly. Deglaze with stock and vinegar, bring to the boil and season with salt, pepper and mustard. Pour hot vinaigrette over the potatoes. Add tomato strips and chives, except for a tablespoon for sprinkling, and leave to stand for 30 minutes. Wash the cutlets, dab dry and cut in half. Mix egg, salt and pepper. Turn meat pieces first in flour, then in egg and finally in breadcrumbs. Heat the remaining oil in a large pan and fry the escalopes for two minutes on each side. Mix iceberg lettuce and potato salad, season to taste with salt, pepper and vinegar and place on a large plate.
3
Add tomato strips and chives, except for a tablespoon for sprinkling, and leave to stand for 30 minutes. Wash the cutlets, dab dry and cut in half. Mix egg, salt and pepper. Turn meat pieces first in flour, then in egg and finally in breadcrumbs. Heat the remaining oil in a large pan and fry the escalopes for two minutes on each side. Mix iceberg lettuce and potato salad, season to taste with salt, pepper and vinegar and place on a large plate. Arrange the schnitzels on it and sprinkle with remaining chives. Serve garnished with lemon wedges and parsley