Fried veal cutlet with parsley potatoes

Name: Fried veal cutlet with parsley potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 thin veal cutlets (180-200 g each); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 3 TABLESPOONS Flour; 2 Eggs; 40 g Breadcrumbs; 750 g Potatoes; 1 collar Parsley; 2 TABLESPOONS Butter or margarine; 2 untreated lemons; 4 Anchovy fillets; 1 jar (30 g) Capers; 1 piece(s) fresh horseradish

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 thin veal cutlets (180-200 g each)
7-10 Tbsp Salt
7-10 Tbsp white pepper
3 TABLESPOONS Flour
2 Eggs
40 g Breadcrumbs
750 g Potatoes
1 collar Parsley
2 TABLESPOONS Butter or margarine
2 untreated lemons
4 Anchovy fillets
1 jar (30 g) Capers
1 piece(s) fresh horseradish

Directions

1
Wash the veal cutlets and pat them dry well. Season with salt and pepper. Turn in flour. Beat the eggs in a deep plate with a fork. Turn the schnitzel first in egg, then in breadcrumbs. Chill for 30 minutes.
2
In the meantime, wash and peel the potatoes and cook in salted water for about 20 minutes. Drain. Wash parsley, dab dry. Put something aside for garnishing. Mix the remaining parsley with the potatoes. Keep the potatoes warm. Heat the fat in a pan and fry the escalopes in it for about 5 minutes on each side. Wash lemons hot and cut into slices. Rinse anchovy fillets under cold running water and roll them up. Drain capers on a sieve. Peel and slice horseradish with a peeler. Put a slice of lemon with anchovy fillet, capers and horseradish shavings on each cutlet.
3
Heat the fat in a pan and fry the escalopes in it for about 5 minutes on each side. Wash lemons hot and cut into slices. Rinse anchovy fillets under cold running water and roll them up. Drain capers on a sieve. Peel and slice horseradish with a peeler. Put a slice of lemon with anchovy fillet, capers and horseradish shavings on each cutlet. Arrange with 2 lemon slices and parsley on each cutlet. Add the parsley potatoes