Skinkeschnitzel with cold spring potatoes

Name: Skinkeschnitzel with cold spring potatoes
Yield: 2
Ingredients: Oil for frying; Pepper; Salt; ½ bunch spring onions, finely chopped top from; ½ bundle Dill, finely chopped; 1 bundle Spring onions (minus top); 1 Small cup sour cream 18%; 2 Ham steak á 180 g, cut into 3 pieces each; 350 g Boiled potatoes; 75 g Pickled gherkins (approx. 3 paragraph), finely chopped

Mains

Cook time: 0 min.
Servings: 2

Ingredients for Skinkeschnitzel with cold spring potatoes

		Oil for frying
		Pepper
		Salt
		½ bunch spring onions, finely chopped top from
½	bundle	Dill, finely chopped
1	bundle	Spring onions (minus top)
1		Small cup sour cream 18%
2		Ham steak á 180 g, cut into 3 pieces each
350	g	Boiled potatoes
75	g	Pickled gherkins (approx. 3 paragraph), finely chopped

Instructions for Skinkeschnitzel with cold spring potatoes

To prepare the Skinkeschnitzel with cold spring potatoes recipe, please follow these instructions:

The potatoes are boiled, cooled and cut into slices. Mix the creme fraiche, grape dumplings, dill and the top from the spring bulbs. Season with salt and pepper. The spring bulbs are boiled for a couple of minutes in lets salted water.

The Schnitzels are roasted on both sides and served together with the potato salad and the freshly cooked spring onion.

Skinkeschnitzel with cold spring potatoes

Ingredients for Skinkeschnitzel with cold spring potatoes

Instructions for Skinkeschnitzel with cold spring potatoes

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