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🍽️ Crispy Sesame Schnitzels with Potato Salad

453 kcal · 30 min · 4 servings

Ingredients

• 600 g potatoes (mostly waxy)
• salt
• 100 g snow peas
• 150 g pineapple flesh
• 4 tbsp vinegar
• 6 tbsp vegetable broth (instant)
• 4 tbsp oil
• salt
• crushed pink pepper
• 400 g thin pork schnitzel (4 thin pork schnitzel)
• pepper from the mill
• some flour
• 2 eggs (size M)
• 40 g sesame (hulled)
• 1 handful chervil

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for 20 to 25 minutes until tender.
3. 3. Rinse the snow peas and remove the tough ends.
4. 4. Blanch the snow peas for 1 minute in salted water.
5. 5. Drain the snow peas and shock them immediately with cold water.
6. 6. Let the snow peas drain well.
7. 7. Cut the pineapple into thin slices first.
8. 8. Then cut the pineapple slices into small pieces.
9. 9. Drain the cooked potatoes.
10. 10. Peel the warm potatoes.
11. 11. Slice the peeled potatoes.
12. 12. Bring vinegar and broth to a boil in a pot.
13. 13. Stir 2 tablespoons of oil into the hot liquid.
14. 14. Season the liquid with salt and pink pepper.
15. 15. Pour the dressing liquid over the potato slices.
16. 16. Gently mix the potatoes with the dressing.
17. 17. Salt and pepper the schnitzels.
18. 18. Coat the schnitzels in flour first.
19. 19. Dip the flour-coated schnitzels into the beaten eggs.
20. 20. Finally, press the schnitzels firmly into the sesame seeds.
21. 21. Heat the remaining oil in a pan.
22. 22. Fry the schnitzels for about 3 minutes per side until golden brown.
23. 23. Mix the snow peas and pineapple pieces with the potato salad.
24. 24. Taste the salad one last time and adjust seasoning.
25. 25. Rinse the chervil carefully.
26. 26. Shake the chervil dry.
27. 27. Pick the chervil leaves off the stems.
28. 28. Fold the chervil leaves into the salad.
29. 29. Plate the salad and the schnitzels.

Nutrition per serving

• kcal: 453
• Protein: 32 g · Fett/Fat: 20 g · Carbs: 35 g