Beef Schnitzel With Bacon, Potato And Avocado Salad - cooking recipe

Ingredients

2 1/4 lbs potatoes, peeled and diced
4 strips bacon, diced
5 tbsp sunflower oil
1 None large onion, finely diced
1 tbsp sugar
1/2 cup apple cider vinegar
1/2 cup vegetable stock
1/4 tsp dried chili flakes
1 tbsp lemon juice
1 None avocado, pitted, peeled and chopped
3 oz arugula
4 None beef sirloin steaks
3 tbsp all-purpose flour
2 None medium eggs, beaten
8 tbsp breadcrumbs
5 tbsp clarified butter
None None Lemon wedges, to serve

Preparation

Cook the potatoes in boiling salted water for 6-8 mins until tender. To make the dressing, heat a frying pan, add the bacon and fry for 5-6 mins until crisp. Add the oil and onions and fry for 2-3 mins. Sprinkle with sugar and deglaze with vinegar and stock. Bring to a boil and simmer for 4-5 mins. Stir in the chili flakes and season to taste.
Drain the potatoes and allow all water to evaporate off. Mix with the dressing. Drizzle lemon juice over the avocado, then add avocado and arugula to potato salad.
Place the steaks between 2 layers of plastic wrap and flatten using a rolling pin or meat mallet. Dust each steak with flour, then dip in the egg and turn to coat. Press the steaks into the breadcrumbs. Season.
Heat the clarified butter in batches and fry each steak for 3-4 mins, turning halfway. Serve with lemon wedges.