Wiener-Schnitzel on potato salad

Name: Wiener-Schnitzel on potato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.2 kg Potatoes (waxy); 4 Pork cutlet (approx. 200 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Egg; 3 TABLESPOONS Flour; 60 g Breadcrumbs; 1 collar Spring onions; 1 red pepper; 4 Gherkins (from the jar); 1/8 l Vegetable broth (instant); 1 TABLESPOON medium hot mustard; 4 TABLESPOONS Herb Vinegar; 6 TABLESPOONS Oil; 7-10 Tbsp Sugar; 7-10 Tbsp Parsley and lemon

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1.2 kg Potatoes (waxy)
4 Pork cutlet (approx. 200 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Egg
3 TABLESPOONS Flour
60 g Breadcrumbs
1 collar Spring onions
1 red pepper
4 Gherkins (from the jar)
1/8 l Vegetable broth (instant)
1 TABLESPOON medium hot mustard
4 TABLESPOONS Herb Vinegar
6 TABLESPOONS Oil
7-10 Tbsp Sugar
7-10 Tbsp Parsley and lemon

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water, peel and let cool. Season cutlets with salt and pepper. Whisk egg. Turn escalopes first in flour, then in egg and breadcrumbs.
2
Clean, wash and cut spring onions into rings. Clean, wash and chop the peppers. Halve cucumbers and cut into slices. Boil up the stock and let it cool down a little. Add mustard, vinegar and 4 tablespoons of oil. Season to taste with salt, pepper and sugar. Cut potatoes into slices. Carefully mix spring onions, paprika, gherkin, potatoes and marinade and leave to stand for a while. Flavour again. Heat the remaining oil in a pan.
3
Cut potatoes into slices. Carefully mix spring onions, paprika, gherkin, potatoes and marinade and leave to stand for a while. Flavour again. Heat the remaining oil in a pan. Fry the escalopes for about 5 minutes on each side. Arrange potato salad and schnitzel on a plate. Garnish with parsley and lemon