This is a styrian inspired variation of the well known Wienerschnitzel.

Ingredients

Main:

• 8 thin slices of pig
• 3 eggs
• hand full of flour (roughly, does not matter if you have too much)
• two cups of breadcrumbs (roughly, does not matter if you have too much)
• half a cup of crushed roasted pumpkin seeds
• salt and pepper to taste
• nutral tasting oil to fry

Potato Salad:

• 1kg cooked potatoes
• 25 olive oil
• 25g venegar
• 1 minced garlic glove
• 8g garlic
• 15g mustard
• 50g water
• 10-12g salt (to taste, forgot to write the exact number down)

Instructions

Start by cooking the potatoes. Let them cool down before peeling them. Hard cooking ones are key to a nice presentation, though any potatoes do work taste wise. Mix all of the sauce ingredients together. Now slice the peeled potatoes directly into the marinade. Once in a while gently mix them so the fresh cut ones get fully covered with sauce. This way they will not stick together. Though be gentle to not end up with potatoe mash instead.

For the Schnitzel prepare three big plates, one with flour, one with the eggs (beaten with a bit of salt and pepper in it) and the last one with the mix of breadcumbs and pumpkin seeds. Next flatten the meat with a meat hammer, then sprinkeling it with pepper and salt on both sides.

Cover the meat in flour, then eggs then bread crumbs. Detailed instructions as well as pictures of the breading process you can find in this recipe.

Once all Schitzel are done start to fry them until golden brown on both sides.

I forgot it for the pictures, but do top the potatoe salad of with a dash of pumpkinseed oil.