Paniertes Putenschnitzel mit Kartoffelsalat

Ingredients

• 4 thin turkey schnitzels (about 150 g each)
• 4 tbsp flour
• 1 tbsp heavy cream
• 2 Eggs
• 100 g breadcrumbs
• plenty of oil (for frying)
• 1 tbsp butter
• Salt
• ground pepper
• Salad
• 1 kg sweet potatoes
• 4 tbsp white wine vinegar
• 6 tbsp salad dressing (add more if desired)
• 1 tsp Mustard
• 1 bunch spring onions
• 0.125 l meat broth
• garnish
• 1 untreated lemon
• lettuce leaves

Instructions

1. 1.

   For the salad, cook potatoes in their skins for about 25-30 minutes until tender, peel and slice into rounds. Whisk together the listed ingredients to make a dressing, pour over the potatoes. Trim the spring onions, finely slice them and mix with hot meat broth, fold into the potatoes. If needed add more broth or salad dressing. Let sit, season with salt and pepper.

2. 2.

   Flatten the turkey schnitzels, season both sides with salt and pepper. Coat in flour, then dip through the cream‑egg mixture, and finally coat in breadcrumbs. Press lightly to adhere.