Fried potatoes with Wiener schnitzel and cucumber salad

Name: Fried potatoes with Wiener schnitzel and cucumber salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Cucumber; 1 red onion; 3 TABLESPOONS Herb Vinegar; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 1/2 bunch Chives; 1 kg Potatoes; 4 (150 g each) Veal escalope; 1 Egg; 30 g Flour; 100 g Breadcrumbs; 30 g clarified butter; 7-10 Tbsp Lemon

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Cucumber
1 red onion
3 TABLESPOONS Herb Vinegar
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sugar
1/2 bunch Chives
1 kg Potatoes
4 (150 g each) Veal escalope
1 Egg
30 g Flour
100 g Breadcrumbs
30 g clarified butter
7-10 Tbsp Lemon

Directions

1
Wash the cucumber, peel it so that some of the skin remains. Slice the cucumber. Peel onion and chop finely. Put cucumber and onion in a bowl. Add vinegar and 2 tablespoons of oil.
2
Season to taste with salt, pepper and sugar. Wash the chives, cut into small rolls and sprinkle over the cucumber salad. Peel, wash and slice the potatoes. Heat 4 tablespoons of oil in a pan.
3
Fry the potatoes for about 15 minutes at medium heat. Turn from time to time. Season with salt and pepper. In the meantime, beat the escalopes a little flatter. Season with salt and pepper. Beat the egg.
4
Turn the cutlets in flour, egg and breadcrumbs. Heat clarified butter in a frying pan and fry the escalopes for 3-4 minutes on each side. Arrange potatoes, schnitzel and cucumber salad on plates and serve.
5
Garnish with lemon.