Almond schnitzel with Indian potato salad

For 4 people
  • 1 kg waxy potatoes
  • 1 Leek stick
  • 1 jar (s) (314 ml) mandarin oranges
  • 250 g sour cream
  • Salt
  • Pepper
  • Curry
  • 30 g Peanut kernels
  • 4 Pork schnitzel (approx. 120 g each)
  • 75 g Breadcrumbs
  • 50 g almond flakes
  • 1 egg (size M )
  • 30 g flour
  • 30 g clarified butter
60 minutes
Wash the potatoes and put them in boiling water for about 20 minutesferment. Clean and wash the leek, cut into rings and place in boiling water for about 1 minute. Pour the leek onto a sieve and allow to drain. Pour the mandarin oranges onto a sieve, catching the juice. Mix the sour cream and 100 ml mandarin juice, season with salt, pepper and curry to taste. Roughly chop the peanuts and roast them in a pan without fat. Drain, rinse, peel and let the potatoes cool. Cut the potatoes into cubes and mix with the dressing. Fold in the leek and mandarins and let stand for about 30 minutes. Pat the meat dry. Season with salt and pepper. Mix the breadcrumbs and almonds. Beat the egg. Put the flour on a plate. Turn the schnitzel first in flour, then in egg and finally in almond breadcrumbs. Heat the clarified butter in a large pan. Fry the schnitzel in it for about 8 minutes over medium heat, turning once. Season the potato salad again. Arrange the almond schnitzel and salad on plates. Pour the peanuts over the salad and sprinkle with curry
Wait 45 minutes
1 person approx.:
  • 790 kcal
  • 3310 kJ
  • 43 g protein
  • 38 g fat
  • 66 g carbohydrates


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