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🍽️ Peperoncinischnitzel with Mediterranean Roasted Potato Salad and Arugula

705 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 1 kg
• olive oil 8 tbsp
• salt pinch
• ham schnitzel from the top round of pork 600 g
• vine tomatoes 4 pcs.
• garlic cloves 1 pcs.
• onions, red 2 pcs.
• sugar 1 tbsp
• wheat flour, Type 405 4 tbsp
• chili, ground pinch
• herbs of Provence, dried 1 tsp
• butter 4 tbsp
• arugula 100 g
• parmesan 40 g
• pepper, black ground pinch

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the potatoes thoroughly.
3. 3. Cut the potatoes lengthwise into quarters.
4. 4. Place the potatoes in a bowl.
5. 5. Add 2 tablespoons of olive oil.
6. 6. Season with a little salt.
7. 7. Mix everything well until the potatoes are evenly coated.
8. 8. Place the potatoes cut-side down on a baking sheet.
9. 9. Place the tray on the top rack in the oven.
10. 10. Roast the potatoes for about 25 minutes.
11. 11. Remove the potatoes when they are golden brown.
12. 12. Empty the bowl and clean it.
13. 13. Rinse the schnitzels under running water.
14. 14. Pat the schnitzels dry with kitchen paper.
15. 15. Lightly pound the schnitzels flat.
16. 16. Set the prepared schnitzels aside.
17. 17. Wash the tomatoes.
18. 18. Remove the hard core from the tomatoes.
19. 19. Dice the tomatoes roughly.
20. 20. Peel the garlic.
21. 21. Finely chop the garlic.
22. 22. Halve the onion.
23. 23. Peel the onion halves.
24. 24. Dice the onion finely.
25. 25. Heat 2 tablespoons of olive oil in a pot over medium heat.
26. 26. Add the onions and garlic to the pot.
27. 27. Sauté the vegetables for about 2 minutes.
28. 28. Wait until the vegetables are translucent.
29. 29. Add the diced tomatoes to the pot.
30. 30. Add 1 tablespoon of sugar.
31. 31. Sauté the mixture for 2 to 3 minutes.
32. 32. Season the tomato mixture with salt and pepper.
33. 33. Set the mixture aside to cool.
34. 34. Place 4 tablespoons of flour in a deep plate.
35. 35. Add chili and Herbs de Provence to the flour.
36. 36. Salt the schnitzels.
37. 37. Coat the schnitzels in the spice-flour mixture.
38. 38. Coat the schnitzels on both sides.
39. 39. Press the breaded schnitzels lightly.
40. 40. Heat 2 tablespoons of olive oil in a frying pan over medium heat.
41. 41. Add 2 tablespoons of butter to the pan.
42. 42. Fry the schnitzels on one side for about 2 minutes.
43. 43. Fry the schnitzels on the other side for about 2 minutes.
44. 44. Place the cooked schnitzels on kitchen paper.
45. 45. Let the schnitzels drain.
46. 46. Take the cooled potatoes out of the oven.
47. 47. Place the potatoes in the cleaned bowl.
48. 48. Add 2 tablespoons of the warm tomato mixture.
49. 49. Mix the potatoes with the tomato mixture.
50. 50. Season the salad with salt and pepper if needed.
51. 51. Wash the arugula.
52. 52. Shake the arugula dry.
53. 53. Mix the arugula into the potato salad.
54. 54. Plate the schnitzels.
55. 55. Add the roasted potato salad.
56. 56. Add the remaining tomatoes.
57. 57. Grate Parmesan over the dish.
58. 58. Serve the dish.
59. 59. Enjoy your meal!

Nutrition per serving

• kcal: 705
• Protein: 35 g · Fett/Fat: 45 g · Carbs: 42 g