John Myers
Stuffed Pork Schnitzel with Potato and Cucumber Salad
The perfect stuffed pork schnitzel with potato and cucumber salad recipe with a picture and simple step-by-step instructions.
- 4 NS. Pork schnitzel
- 200 g Smoked ham
- 200 g Grated Emmental
- Salt and pepper
- 4 tbsp Germ oil
- 600 g Salad potatoes
- 200 g Small cucumber
- 1 Pc. Onion red
- 400 ml Bouillon
- 8 tbsp White wine vinegar
- 8 tbsp Germ oil
- 0,25 tsp Salt
- 2 El Mild mustard
- Pepper from the grinder
- Parsely
- Cut a pocket into the schnitzel, season with salt and pepper, fill with the ham and cheese, and put the pockets together with toothpicks. Heat the oil in a pan and fry the schnitzel for about 3 minutes on each side and keep warm. Boil and peel the potatoes in their skins. Cut the cucumber and potatoes into slices and mix. Peel and dice the onion. Heat the stock, stir in vinegar, germ oil and mustard. Pour the hot stock over the cucumber-potato mixture. Add salt and pepper to taste. Arrange the potato salad on preheated plates. Slice the meat diagonally and arrange next to the salad. Serve garnished with fresh parsley.
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