German · Lunch, Dinner
Schnitzel with warm potato salad
Crisp breaded pork cutlet with a tangy mustard and vinegar potato salad.
- Calories
- 646 kcal
- Protein
- 45 g
- Carbs
- 71 g
- Fat
- 20 g
- Prep
- 20 min
- Cook
- 20 min
Per serving, for one person.
Contains: gluten, egg, mustard.
Ingredients
- 150 g Pork tenderloin
- 30 g Breadcrumbs
- ½ egg Eggs
- 15 g Plain flour
- ¾ tbsp Sunflower oil
- 200 g Potatoes
- ¼ onion Onion
- ¾ tbsp Vinegar
- 1 tsp Dijon mustard
- 5 g Parsley
- ¼ tsp Salt
- ½ tsp Black pepper
Method
- Boil the potato in salted water for 15 minutes until tender, then slice while warm.
- Toss the warm potato with the onion, vinegar, mustard and parsley; season and set aside.
- Flatten the pork thin, then coat in flour, beaten egg and breadcrumbs.
- Fry in the oil for 3-4 minutes per side until golden and crisp. Serve with the potato salad.
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