Almond schnitzel with potato salad
easy
45 mins
45 mins
Ingredients
- 750 g waxy potatoes
- 8 Veal cutlet (approx. 80 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Eggs (size M)
- 100 g Breadcrumbs
- 100 g sliced almonds
- 50 g Flour
- 200 g Carrots
- 200 g Cucumber
- 1 Shallot
- 4 TABLESPOONS Oil
- 200 ml Vegetable broth (instant)
- 3 TABLESPOONS Lemon juice
- 3 TABLESPOONS Olive oil
- 1 pinch Sugar
- 7-10 Tbsp Lemon slices and chive straws
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime, wash veal cutlets, dab dry and season with salt and pepper. Whisk the eggs in a deep plate.
- 2
Mix the breadcrumbs and almonds and place in a deep plate. Pour the flour into a deep plate. Turn the escalopes first in flour, then in egg and finally in the almond breadcrumbs. Drain potatoes, rinse with cold water and peel.
- 3
Peel and wash the carrots and cut them into diagonal slices. Wash and clean the cucumber and cut into long slices with a peeler. Peel and finely dice shallot. Heat 1 tablespoon of oil in a small pot, fry the shallot and carrot slices in it.
- 4
Deglaze with broth and cook for about 3 minutes. Remove from heat, stir in lemon juice and olive oil. Put the carrots and the vinaigrette in a large bowl. Cut the potatoes into slices and add them with the cucumber slices.
- 5
Season with salt, pepper and sugar. In the meantime heat 3 tablespoons of oil in a pan. Fry the escalopes on each side for 2-3 minutes until golden brown. Remove and arrange on plates with the potato salad.
- 6
Serve garnished with lemon slices and chives.
Nutrition Facts
800 kcal
61 g
38 g
51 g
More Delicious Recipes
