Copy. Wiener Schnitzel with potato salad
very easy
1 mins
1 mins
Ingredients
- 600 g waxy potatoes
- 1 Onion
- 1 small bunch of chives
- 4 TABLESPOONS Sunflower oil
- 200 ml Vegetable broth
- 6-8 TABLESPOONS Fruit vinegar
- 1 TABLESPOON Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Organic Lemon
- 4 Anchovy fillets
- 1 TABLESPOON Capers
- 4 Veal cutlet (approx. 120 g each)
- 2 Eggs (size M)
- 6 TABLESPOONS Flour
- 200 g freshly milled breadcrumbs
- 250 g clarified butter
Directions
- 1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel while still hot
- 2
Peel and finely chop the onion. Wash the chives, shake dry and cut into fine rolls. Whisk oil, stock, vinegar, onion and chives. Season with sugar, salt and pepper. Slice the potatoes and toss in the marinade
- 3
Wash lemon hot, grate dry and cut into slices. Form 1 anchovy fillet on each lemon slice into a ring and fill with capers. Warm the potato salad lukewarm while carefully turning it over
- 4
Wash the meat, dab dry, flatten slightly, cut in half crosswise and season with salt and pepper. Whisk eggs. Turn escalopes one after the other in flour, egg and breadcrumbs. Heat 125 g clarified butter in 2 pans. Fry escalopes in portions for about 6 minutes while turning. While doing so, carefully toss in hot fat. Arrange schnitzel and potato salad and garnish with lemon slices
- 5
Preparation time approx. 1 hour 10 minutes
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