Pork schnitzel with homemade potato salad

Ingredients for 2 servings:

• 600 g potatoes, waxy
• 1 tsp salt for the water
• 1 onion(s)
• 120 ml vegetable stock
• 2 tbsp white wine vinegar
• 2 tbsp rapeseed oil
• 2 pinches of salt and pepper, each
• 1 tsp mustard, hot
• 1 pinch(s) of sugar
• 2 pork schnitzels
• 2 pinches of salt
• 2 pinches of pepper
• 60 g flour
• 1 egg(s), size L or two small
• salt and pepper
• 2 tbsp whipped cream
• 80 g breadcrumbs
• 60 g coconut oil
• n. B. lemon wedge(s)
• e.g. parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

For the potato salad, wash the potatoes and boil in salted water for about 25 minutes. Drain and let it steam briefly, then peel and slice into a bowl. Peel and finely dice the onion. Bring the stock to a boil and add the vinegar, oil, and onions. Add to the potatoes. Season with salt, pepper, mustard, and sugar and let it simmer. For the schnitzel, pat the meat dry and, if necessary, lightly pound it between cling film and season with salt and pepper. Prepare a breading station. Put the flour in a bowl, then mix the egg, salt, and pepper with the cream and place in a suitable bowl. Finally, add the breadcrumbs to a bowl. Toss the schnitzels one by one in the breading. Heat a large pan, add coconut oil, and fry the schnitzels over medium heat for about 6-8 minutes per side, depending on the thickness, until golden brown. Remove the schnitzels and drain on kitchen paper. Mix the potato salad well and serve with the schnitzels. Optionally garnish with some fresh parsley and lemon wedges.