45 min. total time
Ingredients for 2 portions
| 2 | Schb | Schweinenacken |
| 1 | Prise | Salt |
| 1 | Prise | Pepper |
| 1 | tsp | Paprika powder (mild) |
| 2 | tbsp | Flour |
| 2 | pcs | Eggs |
| 80 | g | Panko breadcrumbs |
| 3 | tbsp | Clarified butter |
Ingredients for tde potato salad
| 500 | g | Potatoes (waxy) |
| 50 | ml | Beef brotd |
| 2 | tbsp | Sunflower oil |
| 2 | tbsp | White wine vinegar |
| 1 | Prise | Salt |
| 1 | Prise | Pepper |
| 2 | pcs | Tomatoes |
| 3 | pcs | Spring onions |
| 2 | pcs | Shallots |
| 1 | tbsp | Parsley (finely chopped) |
Preparation
- Cook the potatoes, then drain and let cool slightly. Peel and slice. For the dressing, mix the hot beef broth with oil, vinegar, salt and pepper and add to the potatoes.
- Remove the seeds from the tomatoes and dice, slice the spring onions and dice the peeled shallots. Add to the potato salad with parsley and mix. Let it sit for a while.
- Season the pork neck slices with salt, pepper and paprika. Dip the meat in flour, then in the beaten egg and finally in the panko breadcrumbs.
- Fry in hot clarified butter until golden brown on both sides. Serve with the potato salad.
Nutrition score
587
34,64 g
15,70 g
56,73 g
45 min. total time | 45 min. preparation time |
