For the hunter’s cutlet with potato salad, first boil the potatoes for the salad, peel and cut into slices. Cut the chives into fine rolls. Peel and finely chop the onion. Heat some oil and fry the onion in it until translucent. Mix onion, mayonnaise, vinegar and chives. Add to the potato slices and mix carefully. Season with salt and pepper.
Pat the cutlets. Set up a breading line with a plate of flour, followed by a plate of beaten egg and a plate of breadcrumbs. Pass through and bread the cutlets in order. Fry out over medium heat in a little oil and drain on kitchen roll.
In the meantime, for the mushrooms, peel half the onion and chop finely. Fry in a little oil until translucent, add the mushrooms, fry briefly and add the whipping cream. Bring to the boil and season with salt and pepper. Allow to thicken a little according to taste.
Serve the escalopes with mushroom sauce and the chasseur escalopes with potato salad.
Preparation Tip:
If you don't like schnitzel with sauce, you can fry the meat without breading it and serve it as natural hunter's schnitzel with potato salad.
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