John Myers
Contents
show
Ingredients
- 4 Cutlet
- 1 Egg
- Flour
- Breadcrumbs
- 2 kg Potatoes
- 1 bunch Spring onions fresh
- 0,5 Cucumber
- 250 ml Vegetable broth
- Parsely
- Salt, pepper from the mill
- 0,5 tsp Sugar
- 6 tbsp Vinegar
- 6 tbsp Oil
- Clarified butter
Instructions
- Wash the potatoes and boil them in salted water for 20 minutes. Drain and rinse briefly with cold water.
- Peel potatoes that are still warm and cut into thin slices. Now season the potatoes with salt, pepper from the mill and sugar. Mix in the vinegar and oil as well as the vegetable stock.
- Clean the spring onions, cut into rings and add to the potatoes. Now let it stand for 30 minutes. Cut the cucumber into thin slices and add to the potato salad.
- Wash the schnitzel and pat dry. Season with salt and pepper from the mill. Now bread the slices in flour, egg and breadcrumbs. Heat clarified butter in a pan and fry the schnitzel in it until golden brown.
- Arrange the schnitzel with the potato salad on a plate, serve with the parsley and a green salad. Good Appetite.
Nutrition
Serving: 100gCalories: 112kcalCarbohydrates: 12.5gProtein: 1.6gFat: 6g
