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🍽️ Crispy Parmesan Schnitzel with Honey Potatoes and Cucumber Salad

550 kcal · 30 min · 4 servings

Ingredients

• potatoes, mostly waxy 1 kg
• salt pinch
• cucumbers 1 pc.
• spring onions 1 bunch
• ham schnitzel from the top round of pork 600 g
• parmesan 20 g
• breadcrumbs 50 g
• eggs 2 pc.
• wheat flour, Type 405 100 g
• oil 5 tbsp
• rosemary, fresh 10 g
• honey 1.5 tbsp
• lemons 1 pc.
• sour cream 150 g
• pepper, black ground pinch

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Halve or quarter the potatoes if necessary.
3. 3. Place the potatoes in a pot with salted water.
4. 4. Bring the water to a boil.
5. 5. Reduce the heat to medium.
6. 6. Cover the pot.
7. 7. Cook the potatoes for about 15 minutes.
8. 8. Wash the cucumber.
9. 9. Slice the cucumber into very thin slices.
10. 10. Alternatively, shred the cucumber into thin strips.
11. 11. Place the cucumber in a bowl.
12. 12. Wash the spring onions.
13. 13. Dry the spring onions.
14. 14. Trim the root ends of the spring onions.
15. 15. Slice the green third of the spring onions into fine rings.
16. 16. Add the green rings to the cucumbers.
17. 17. Sprinkle some salt over them.
18. 18. Slice the white part of the spring onions into rings about 1 cm in size.
19. 19. Rinse the schnitzels.
20. 20. Pat the schnitzels dry.
21. 21. Halve the schnitzels.
22. 22. Lightly flatten the schnitzels.
23. 23. Season the schnitzels with salt.
24. 24. Grate the Parmesan into a shallow bowl.
25. 25. Mix the Parmesan with breadcrumbs.
26. 26. Whisk the egg in a second bowl.
27. 27. Place the flour in a third bowl.
28. 28. Heat 3 tablespoons of oil in a pan.
29. 29. Set the heat to medium temperature.
30. 30. Coat the schnitzels one by one in the flour.
31. 31. Then coat the schnitzels in the egg.
32. 32. Finally coat the schnitzels in the Parmesan-breadcrumb mixture.
33. 33. Press the coating lightly.
34. 34. Fry the schnitzels in the pan.
35. 35. Fry them on all sides for about 4 minutes until golden brown.
36. 36. Remove the schnitzels from the heat.
37. 37. Let the schnitzels rest covered.
38. 38. Wash the rosemary.
39. 39. Dry the rosemary.
40. 40. Drain the potatoes with the lid on.
41. 41. Heat 2 tablespoons of oil in another pan.
42. 42. Add 1 tablespoon of honey.
43. 43. Set the heat to medium.
44. 44. Add the potatoes to the pan.
45. 45. Add the remaining spring onions.
46. 46. Add a sprig of rosemary.
47. 47. Fry the potatoes for about 5 minutes until golden brown.
48. 48. Squeeze the cucumber slices well.
49. 49. Place the cucumbers in a sieve.
50. 50. Halve the lemon.
51. 51. Squeeze 2 tablespoons of lemon juice into the bowl.
52. 52. Add 1 teaspoon of honey.
53. 53. Add sour cream.
54. 54. Mix the ingredients well.
55. 55. Season the dressing with salt and pepper to taste.
56. 56. Toss the cucumber slices in the dressing.
57. 57. Plate the honey potatoes.
58. 58. Plate the crispy Parmesan schnitzels.
59. 59. Serve the dishes with the cucumber salad.
60. 60. Shake the pan lightly while frying.
61. 61. Let the schnitzel drain on kitchen paper.

Nutrition per serving

• kcal: 550
• Protein: 35 g · Fett/Fat: 30 g · Carbs: 40 g