Nutty mini schnitzel Vienna style with sour cream potato salad

Name: Nutty mini schnitzel Vienna style with sour cream potato salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 1 Onion; 3 TABLESPOONS good olive oil; 5 TABLESPOONS White wine vinegar; 1/2 TEASPOON Vegetable broth (instant); 7-10 Tbsp salt and pepper; 1 collar Radishes; 1 collar Chives; 150 g Fresh cream; 3 Stem(s) Parsley; 2 TEASPOONS Mustard; 50 g crushed almonds; 5-6 Tbsp Breadcrumbs; 4 thin veal cutlets (à approx. 150 g); 4-5 Tbsp Flour; 2 Eggs; 4-6 Tbsp clarified butter

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg waxy potatoes
1 Onion
3 TABLESPOONS good olive oil
5 TABLESPOONS White wine vinegar
1/2 TEASPOON Vegetable broth (instant)
7-10 Tbsp salt and pepper
1 collar Radishes
1 collar Chives
150 g Fresh cream
3 Stem(s) Parsley
2 TEASPOONS Mustard
50 g crushed almonds
5-6 Tbsp Breadcrumbs
4 thin veal cutlets (à approx. 150 g)
4-5 Tbsp Flour
2 Eggs
4-6 Tbsp clarified butter

Directions

1
For the potato salad, wash the potatoes thoroughly and cook them covered in water for about 20 minutes. Then drain and quench. Peel the potatoes and let them cool down. Cut them into slices.
2
Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan. Fry the onion in it. Add vinegar and 150 ml water, stir in broth and simmer for 1-2 minutes. Season with salt and pepper. Fold in 2 tbsp. oil.
3
Pour hot marinade over the potatoes and leave to stand for about 2 hours.
4
Clean, wash and slice the radishes. Wash the chives and cut into small rolls. Add the radishes and 100 g crème fraîche to the potatoes. Wash and chop the parsley.
5
For the dip rest, mix crème fraîche, mustard and parsley.
6
In the meantime, mix almonds with breadcrumbs for the escalopes. Wash the schnitzels, dab dry, cut each into thirds and beat thinly. Season with salt and pepper. First turn in flour, then in whisked eggs and finally in the almond mix.
7
Heat 2-3 tablespoons of lard in a frying pan. Fry 6 escalopes in it at medium heat for 2-3 minutes on each side. Put the roasted escalopes in a hot oven (approx. 50°C). Clean the pan and fry the 6 remaining schnitzels in the rest of the lard in the same way.
8
Season potato salad with salt and pepper. Arrange the schnitzel with the mustard dip, add potato salad.