Mini Potato Party Appetisers
- 3 cups potatoes (peeled and diced)
- freshly ground peppers
- 3 Tbsps vegetable stock
- 2 Tbsps white wine vinegar
- 2 Tbsps Oil
- 1 tsp hot Mustard
- 1 small Red onion (chopped)
- 2 thin veal escalope (each weighing approx. 200 g)
- 2 Tbsps flour
- 1 egg
- 4 Tbsps breadcrumbs
- clarified butter (for frying)
- 2 Tbsps snipped Chives
Peel and wash the potatoes and boil in salted water for about 25 minutes, or until done. Drain, leave to steam dry and slice thinly.
Mix the vegetable stock, vinegar, oil and mustard to make a dressing and season with salt and pepper.
Mix the dressing with the warm potatoes and chopped onion. Check the seasoning.
Wash the escalopes, pat dry and cut each into 5 strips. Season with salt and pepper and dip first in flour, then in beaten egg and finally in breadcrumbs.
Heat the clarified butter in a frying pan and fry the mini-escalopes until golden brown. Mix the chives with the potato salad and serve in spoons with the escalopes.