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🥗 Herb Schnitzel with Crispy Potato and Cucumber Salad

590 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 1 kg
• olive oil 2 tbsp
• fry potato seasoning 2 tsp
• salt pinch
• pepper, black ground pinch
• ham schnitzel from the top round of pork 600 g
• parsley, fresh 20 g
• chives, fresh 10 g
• dill, fresh 20 g
• mustard 2 tsp
• butter 3 tbsp
• oil 2 tbsp
• salad cucumbers 1 pc.
• cream cheese, plain 3 tbsp
• vinegar 3 tbsp
• sugar pinch

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with fan.
2. 2. Wash the potatoes thoroughly.
3. 3. Slice the potatoes into rounds about 1 cm thick.
4. 4. Place the potato slices in a bowl.
5. 5. Add olive oil, roast potato seasoning, salt, and pepper.
6. 6. Mix everything well so the slices are coated.
7. 7. Spread the potatoes out on a baking sheet.
8. 8. Bake the potatoes for approx. 25 minutes until golden brown.
9. 9. Do not wash the bowl from step 4.
10. 10. Rinse the schnitzels under cold water.
11. 11. Pat the schnitzels dry with a kitchen towel.
12. 12. Place a schnitzel between two layers of cling film.
13. 13. Gently flatten the schnitzel with a meat mallet.
14. 14. Repeat this with all schnitzels.
15. 15. Season the flattened schnitzels with salt.
16. 16. Set the schnitzels aside.
17. 17. Wash the herbs thoroughly.
18. 18. Dry the herbs.
19. 19. Pluck the parsley leaves from the stems.
20. 20. Slice the parsley into fine strips.
21. 21. Slice the chives into small rings.
22. 22. Finely chop the dill.
23. 23. Put 1 teaspoon of mustard and butter into a clean bowl.
24. 24. Add the chives, dill, salt, and pepper.
25. 25. Mix the herb-mustard mixture well.
26. 26. Heat oil in a frying pan over high heat.
27. 27. Fry the schnitzels on all sides for approx. 2 minutes.
28. 28. Spread the herb-mustard mixture evenly over the schnitzels.
29. 29. Remove the pan from the heat.
30. 30. Place a lid on the pan.
31. 31. Let the schnitzels cook for approx. 5 minutes.
32. 32. Quarter the cucumber lengthwise.
33. 33. Scrape out the seeds from the cucumber.
34. 34. Cut the cucumber into coarse pieces.
35. 35. Put cream cheese and 1 teaspoon of mustard into the unwashed bowl.
36. 36. Add vinegar, salt, pepper, and sugar.
37. 37. Whisk the dressing ingredients well.
38. 38. Take the potatoes out of the oven.
39. 39. Add the potatoes, cucumber, and parsley to the large bowl.
40. 40. Toss everything gently.
41. 41. Season the salad with salt and pepper to taste.
42. 42. Plate the salad.
43. 43. Serve the herb schnitzels alongside.

Nutrition per serving

• kcal: 590
• Protein: 35 g · Fett/Fat: 32 g · Carbs: 42 g