John Myers
Contents
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Ingredients
Wiener schnitzel from pork:
- 2 Wiener schnitzel from pork à 150 g
- 4 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Mini rosemary potato:
- 400 g Mini potatoes (here: from our own garden!)
- 1 tsp Salt
- 1 tbsp Butter
- 1 tbsp Chopped rosemary
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Cucumber salad:
- 1 Snake cucumber approx. 400 g
- 2 tbsp Olive oil
- 2 tbsp Light rice vinegar
- 1 tbsp Sugar
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Serve:
- 2 Stalk Parsley for garnish
Instructions
Wiener schnitzel from pork:
- Fry the pork schnitzel without defrosting in a pan with sunflower oil (4 tbsp) on both sides until golden-brown and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Mini rosemary potato:
- Pluck rosemary needles and cut / chop. Wash / brush the potatoes, cook in salted water (1 teaspoon salt) for about 18 minutes, drain and fry in the schnitzel frying pan with butter (1 teaspoon). Finally add the cut / chopped rosemary and fry for a few minutes. Finally, season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Cucumber salad:
- Wash the cucumber, scrape it with the decorative peeler from the Asian market, cut into thin slices with the kitchen grater and sprinkle with olive oil (2 tbsp), light rice vinegar (2 tbsp), sugar (1 tbsp), and coarse sea salt from the mill (2nd tbsp) big pinches) and colorful pepper from the mill (2 big pinches). Let the salad stand for about 15 minutes. Stir / mix every now and then.
Serve:
- Serve the pork schnitzel with mini rosemary potatoes and cucumber salad, garnished with parsley.
Nutrition
Serving: 100gCalories: 768kcalCarbohydrates: 12gProtein: 0.1gFat: 81.3g
