John Myers
Polenta Schnitzel with Potato Salad
The perfect polenta schnitzel with potato salad recipe with a picture and simple step-by-step instructions.
- 500 g Waxy potatoes
- 0,5 tsp Caraway seed
- 2 Bay leaves
- Salt and pepper
- 2 Discs Pork schnitzel
- 1 Shallot
- 2 Pickled cucumber pickled
- 0,5 bunch Parsley
- 100 ml Vegetable broth
- 1 tbsp Vinegar
- 2 tbsp Pickled cucumber stock
- 25 g Polenta semolina
- 5 tbsp Oil
- Wash the potatoes and cover with cold water in a saucepan. Add cumin, bay leaves and a little salt. Cover and bring to the boil and cook the potatoes over medium heat for 20-25 minutes until soft.
- Cut the schnitzel into 3 pieces each. Plate one after the other with a meat tenderizer. Finely dice shallot. Cut pickles into small pieces. Chop the parsley leaves.
- Place the semolina on a plate. Salt and pepper the schnitzel and press into the semolina on both sides. Heat 3 tablespoons of oil in a large non-stick pan. Fry the schnitzel in it over medium heat for 4-5 minutes on each side. Drain on kitchen paper .
- Put the shallots in a saucepan and heat with the vegetable stock. Season well with salt, pepper, vinegar and pickle stock.
- Drain the potatoes and let them evaporate in the saucepan. Let them cool for 10 minutes. Peel the potatoes, cut them into slices and immediately add the stock.
- Season the potato salad with salt. Mix in 2 tablespoons of oil, pickles and parsley. Serve with the schnitzel.
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