Marinated veal cutlets with potato and cucumber salad
easy
60 mins
60 mins
Ingredients
- 2 TABLESPOONS Lemon juice
- 7 TABLESPOONS Oil
- 6 Stem(s) Thyme
- 12 (à 50 g) Veal escalope
- 1 kg waxy potatoes
- 1 pickled cucumber
- 2 red onions
- 1 can(s) (425 ml) Vegetable corn
- 4 TABLESPOONS Vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 7-10 Tbsp Lemon slices and pink berries
Directions
- 1
Beat the lemon juice and 3 tablespoons of oil. Wash the thyme, shake dry and, except for something to garnish, pluck leaves from the stems and stir in. Dab cutlets dry and place in the marinade. Wash the potatoes and cook in boiling water for about 20 minutes. Drain potatoes, quench, peel and let cool down a little. Meanwhile wash the cucumber, cut in half lengthwise and cut into slices.
- 2
Peel and finely dice onions. Drain the corn on a sieve. Cut potatoes into slices. Mix potatoes, corn, cucumber and onions. Mix vinegar, salt, pepper and sugar. Add 4 tablespoons of oil. Pour over the potato mixture, mix carefully and leave to stand for about 30 minutes. Heat up the pan. Fry the escalopes in it for about 1 minute on each side. Season with salt and pepper and remove. Briefly heat the remaining marinade in the pan. Arrange potato salad and schnitzel on plates.
- 3
Heat up the pan. Fry the escalopes in it for about 1 minute on each side. Season with salt and pepper and remove. Briefly heat the remaining marinade in the pan. Arrange potato salad and schnitzel on plates. Pour marinade over them. Garnish with lemon and thyme. Sprinkle with pink berries
- 4
Waiting time 25 minutes
Nutrition Facts
550 kcal
52 g
20 g
40 g
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