Schnitzel with Potato Salad
A thin crispy breaded cutlet served with simple potato salad.
Ingredients
- Pork or chicken cutlets600 g
- Potatoes700 g
- Eggs2 pcs
- Flour80 g
- Breadcrumbs150 g
- Oil for frying200 ml
- Mustard1 tbsp
- Apple cider vinegar2 tbsp
- Spring onion30 g
Instructions
Boil the potatoes in their skins, cool, peel, and slice them.
Mix vinegar, mustard, salt, pepper, and 2 tablespoons oil; dress the potatoes and add spring onion.
Pound the meat thinly, then season with salt and pepper.
Coat each cutlet in flour, then beaten egg, then breadcrumbs.
Fry in hot oil for 2–3 minutes per side until golden and crisp.
Drain on paper towels and serve with potato salad and lemon.
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