Schnitzel with Rösti & Mushrooms

1. stir oil with 1/2 tsp salt and freshly ground pepper.

2. brush cutlets on both sides with this oil, place in the juice pan of the oven and set aside.

3. clean and briefly rinse the mushrooms, dry them, cut them in half and spread them evenly between the cutlets.

4. roughly grate Emmentaler on a grater.

5. remove the peel from the potatoes and onion, also grate coarsely and squeeze the quantity well in a sieve.

In a large baking bowl, stir together onions, Emmental, potatoes and crème fraîche. Then season everything heartily together with pepper, marjoram, salt and nutmeg.

Spread the potato mixture evenly over the cutlets and press lightly with a fork until smooth.

8. place the baking tray on the middle shelf in the oven and cook at 200 °C for 50-60 minutes.

9. clean the lettuce, rinse and drain well.

10. mix vinegar with pepper, mustard, salt and sugar and add 4 tbsp oil with a whisk.

Rinse and dry the chives and cut into fine rolls. Stir into salad dressing.

Cut bacon into thin strips (remove pork rind first) and fry in a frying pan without fat until crisp.

Pour the salad dressing over the lettuce, mix everything together well and let it sit for a while.

14. rinse, dry and chop the parsley. Sprinkle over the finished cutlets.

15. ounce

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