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Stuffed Pork Schnitzel with Potato and Cucumber Salad

5 from 6 votes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 216 kcal

Ingredients
 

  • 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. Red Onion
  • 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

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 216kcalCarbohydrates: 4.9gProtein: 6.2gFat: 19.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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