Summary

Ingredients

• 800 g potato (s), waxy
• 1 spring onion (s)
• 1 cucumber (s)
• 4 thick turkey schnitzel, 160 g each
• 4 slices raw ham, thick , approx. 30 g
• 4 slices cheese, thick , approx. 30 g, e.g. young Gouda cheese
• 2 tablespoon flour
• 2 egg (s), whisked
• 60 g panko (Japanese breadcrumbs)
• 200 ml vegetable stock
• 6 tablespoon herb vinegar
• 6 tablespoon rapeseed oil
• salt
• Black pepper from the mill
• Pepper, colored, from the mill

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Instructions

1. Wash the potatoes thoroughly and cook in boiling, lightly salted water for about 20 minutes.
2. Clean, rinse and cut the spring onions diagonally into thin rings. Peel, halve, core the cucumber and then cut into slices.
3. Rinse the turkey schnitzel, pat dry and cut 1 pocket each. Dice the ham and cheese and fill the pockets with them. Fix with wooden skewers. Then salt and pepper the schnitzel and turn them first in the flour, then in the beaten eggs and finally in the panko flour.
4. Heat the vegetable stock. Drain, rinse, drain, peel and slice the potatoes. Pour the vegetable stock over it and season with the herb vinegar, a little salt and a few turns of colored pepper from the mill. Fold in the spring onion rings, the cucumber slices and 2 tablespoons of rapeseed oil.
5. Fry the turkey schnitzel in a pan in the remaining rapeseed oil on both sides until golden and then arrange on plates with the potato and cucumber salad.