Herb schnitzel with bacon mashed potatoes and tomato salad

Ingredients for 4 servings:

• 4 pork schnitzels
• 200 g bacon (Gelderland belly bacon)
• 50 g herbs, frozen (8 herbs)
• 500 g tomatoes (Roma)
• 1 large onion(s)
• 1 lemon(s)
• 500 g potatoes
• 200 ml cream
• Sea salt
• Oil (peanut oil)
• 1 tbsp spice mix (tomato)
• 4 tbsp olive oil, mild
• 1 tsp mustard (paprika-onion mustard)
• nutmeg
• Paprika – Garlic – Spice

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Pour the olive oil into a sufficiently large bowl, add the juice of one lemon, the mustard, and the tomato seasoning, and whisk well. Peel the tomatoes, quarter them, cut them into diamond-shaped pieces, and mix well with the dressing in the bowl. Finely dice the onion and fold in. Keep cool until ready to serve. Peel the potatoes and boil them in salted water until tender, then let them steam off, but still warm, press them through a potato ricer until stiff peaks. Season the mashed potatoes with a little salt and nutmeg and mix with the cream to make them nice and smooth. Fold in the finely diced rendered bacon. Season the schnitzels with a little paprika and garlic seasoning on both sides and fry in hot peanut oil until golden brown. Just before removing from the heat, sprinkle with the herbs. Arrange everything on serving plates and serve.