Wiener Schnitzel with herb potato salad

Name: Wiener Schnitzel with herb potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 1 collar Radishes; 150 g Cucumber; 1 collar Dill; 1 collar Chives; 1 Beet Cress; 1 small onion; 200 g Whole milk yoghurt; 50 g mayonnaise; 2-3 TABLESPOONS Herb Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/8 l Vegetable broth (instant); 1 Egg; 50 g Flour; 50 g Breadcrumbs; 4 Pork cutlet (approx. 150 g each); 3-4 Tbsp Oil; 7-10 Tbsp Lemon wheels and parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
1 collar Radishes
150 g Cucumber
1 collar Dill
1 collar Chives
1 Beet Cress
1 small onion
200 g Whole milk yoghurt
50 g mayonnaise
2-3 TABLESPOONS Herb Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/8 l Vegetable broth (instant)
1 Egg
50 g Flour
50 g Breadcrumbs
4 Pork cutlet (approx. 150 g each)
3-4 Tbsp Oil
7-10 Tbsp Lemon wheels and parsley

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime, wash 4 radishes, cut in half and put aside. Clean the remaining radishes, wash them and cut them into slices. Wash the cucumber, cut into quarters lengthwise and cut into slices. Wash dill and chives, dab dry and chop. Cut cress from the bed.
2
Peel onion and chop finely. Mix yoghurt, mayonnaise, vinegar, onion and herbs. Season with salt and pepper. Drain potatoes and quench. Peel the skin off the potatoes and cut the potatoes into slices. Bring the stock to the boil and pour over the potato slices. Fold in the herb sauce and let the salad draw through a little. In the meantime, mix egg, salt and pepper in a deep plate. Put the flour and breadcrumbs into another plate. Wash the cutlets, dab dry and turn first in flour, then in egg and finally in breadcrumbs. Heat the oil in a large pan and fry the escalopes for 4-5 minutes, turning. Add the cucumber and radishes to the potato salad and season with salt and pepper.
3
Fold in the herb sauce and let the salad draw through a little. In the meantime, mix egg, salt and pepper in a deep plate. Put the flour and breadcrumbs into another plate. Wash the cutlets, dab dry and turn first in flour, then in egg and finally in breadcrumbs. Heat the oil in a large pan and fry the escalopes for 4-5 minutes, turning. Add the cucumber and radishes to the potato salad and season with salt and pepper. Arrange schnitzel and salad on plates. Serve garnished with lemon wheels, remaining radishes and parsley