Wiener Schnitzel with potato salad

Name: Wiener Schnitzel with potato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 1 collar Radishes; 1/2 (approx. 200 g) Cucumber; 1/2 Bd. Dill and cut-; 7-10 Tbsp leek, 1/2 bed of cress; 1 small onion; 150 g Whole milk yoghurt; 3 TABLESPOONS Salad Mayonnaise; 2-3 TABLESPOONS Herb Vinegar; 7-10 Tbsp salt, white pepper; 1/2 TEASPOON clear broth (instant); 4 (approx. 600 g) Pork or veal escalope; 1 egg, approx. 3 tbsp. flour; 3 TABLESPOONS Breadcrumbs; 3-4 Tbsp Oil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Potatoes
1 collar Radishes
1/2 (approx. 200 g) Cucumber
1/2 Bd. Dill and cut-
7-10 Tbsp leek, 1/2 bed of cress
1 small onion
150 g Whole milk yoghurt
3 TABLESPOONS Salad Mayonnaise
2-3 TABLESPOONS Herb Vinegar
7-10 Tbsp salt, white pepper
1/2 TEASPOON clear broth (instant)
4 (approx. 600 g) Pork or veal escalope
1 egg, approx. 3 tbsp. flour
3 TABLESPOONS Breadcrumbs
3-4 Tbsp Oil

Directions

1
Boil the potatoes for about 20 minutes. Then peel, let cool and cut into slices
2
Wash the radishes and cut into slices. Quarter the cucumber and cut into slices. Chop the herbs. Peel and chop onion. Mix yoghurt, mayonnaise, vinegar, onion and herbs, season to taste
3
Dissolve stock in 1/8 l boiling water. Pour over the potatoes
4
Season schnitzel. Whisk the egg. Turn the schnitzel first in the flour, then in the egg, finally in the breadcrumbs. Heat oil in a pan. Fry the escalopes for 3-5 minutes on each side
5
Fold the sauce, cucumber and radishes into the potatoes. Arrange everything
6
Drink: juice or beer