Pork Schnitzel with Warm Potato Salad – Kilted Chef

Ingredients

• Veal, chicken, or pork schnitzel: 1-2 per person
• 1 2/3 cups all-purpose flour (200g)
• 3 whole eggs
• 2 cups breadcrumbs (200g)
• Salt, pepper, lemon
• Oil
• 1.1 lbs potatoes (500g)
• 1 onion
• 3.5 oz pickles (100g)
• 1/2 cup vegetable broth (100ml)
• 2 tbsp mustard
• Chopped parsley
• Butter
• Boil the Potatoes: Boil the potatoes in salted water until tender.
• Prepare the Onion and Pickles: Peel and dice the onion. Dice the pickles. Sauté the diced onion in a pan with some butter until translucent.
• Make the Mustard Broth: Add mustard and vegetable broth to the pan with the onions and bring to a brief boil.
• Prepare the Schnitzel: Season the schnitzel with salt, pepper, and a bit of lemon juice. Bread each schnitzel in the following order: flour, egg, breadcrumbs.
• Serve: Arrange the schnitzel on a plate with the potato salad. For an even better taste experience, squeeze lemon juice over the schnitzel before serving.