Breaded cheese with potato salad is a delicious and appetizing main dish, suitable for all seasons. I added some oatmeal flakes to the cheese coating for an extra touch of flavor, and I prepared the potato salad with a good portion of natural yogurt and a little mayonnaise to make it lighter, but still very tasty. Try the combination of breaded cheese with potato salad instead of the classic schnitzel, it will surprise you!
- Difficulty: Easy
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.65 lbs potatoes
- 2 spring onions
- 3 pickles
- 1 cup natural plain yogurt
- 5 tbsp mayonnaise
- 2 tsp mustard
- 1 tbsp apple cider vinegar
- 1 tbsp chopped parsley
- to taste salt
- to taste pepper
- 4 slices rectangular cheese
- as needed flour
- 1 egg
- 4 tbsp breadcrumbs
- 2 tbsp oat flakes
- as needed frying oil
Steps
Wash the potatoes, put them in a pot covered with water, and cook for about 20 minutes from the boil. Cooking time varies based on the size of the potatoes; try piercing them with a fork to check the level of doneness. If you want, you can also steam them or cook them in a pressure cooker, reducing the cooking time in the latter case.
When the potatoes are cooked, peel them and let them cool. Meanwhile, wash and slice the spring onions and put them in a bowl. Cut the pickles into slices and add them to the bowl. Then add the yogurt, mayonnaise, mustard, apple cider vinegar, chopped parsley, salt, and pepper. Mix well. Cut the potatoes in half lengthwise and then slice them about 0.2 inches thick. Place them in the bowl with the dressing, mix well, and let them rest for about 30 minutes before serving.
Prepare 3 shallow plates: one with 2-3 tablespoons of flour, one with the egg beaten with a fork, and the third with the breadcrumbs and oat flakes.
Then take the cheese, one slice at a time, and dip it first in the flour, then in the beaten egg, and finally in the breadcrumb and oat flake mix, pressing to adhere well.
Heat a pan with about 0.8 inches of oil. When the oil is sufficiently hot, immerse the breaded cheese slices and let them brown on both sides for a couple of minutes. Then remove from the oil, place on kitchen paper to absorb excess oil, and serve your breaded cheese along with the potato salad.
