John Myers
Crispy Cutlet with Potato Salad
The perfect crispy cutlet with potato salad recipe with a picture and simple step-by-step instructions.
- 800 g Potatoes
- 400 g Cherry tomatoes, red and yellow
- 1 Red onion
- 4 Spring onions
- 0,5 pot Flat leaf parsley
- 1 Pretzel rolls from the day before
- 4 tbsp Breadcrumbs
- 4 Pork chop á approx. 200 g
- Salt pepper
- 70 g + 1 tsp süßer Senf
- 5 tbsp Light balsamic vinegar
- 2 tsp Sugar
- 8 tbsp Oil
- Boil the potatoes in water for about 20 minutes. Wash, clean and halve tomatoes. Peel the onion and cut into strips. Cut the spring onions into rings. Pluck the parsley and chop.
- Grate the pretzel rolls, mix with breadcrumbs and parsley. Wash the chops, pat dry and season with salt and pepper. Brush with sweet mustard on both sides, turn in the crumb mixture, press down.
- Drain, peel and slice the potatoes. Heat vinegar, sugar and 1 teaspoon mustard while stirring. Stir in 5 tablespoons of oil. Season with salt and pepper.
- Mix the potatoes, spring onions, tomatoes, onions and vinaigrette. Heat 3 tablespoons of oil in a pan. Fry the cutlet for 3-4 minutes on each side. Serve the cutlet with the potato salad.
Facebook Comments