Schnitzel in almond coating with potato and radish salad

Name: Schnitzel in almond coating with potato and radish salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 150 ml Vegetable broth; 50 ml white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil; 1 (approx. 50 g) Bread rolls from the previous day; 50 g Almond kernels; 1 collar (250 g) Radishes; 1 collar Chives; 2 Eggs (size M); 40 g Flour; 4 thin veal cutlets (à approx. 150 g); 40 g clarified butter; 75 g Fresh cream; 7-10 Tbsp Radishes; 3 Stem(s) Parsley; 75 g Fresh cream; 2 TEASPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp flaked almonds

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg waxy potatoes
150 ml Vegetable broth
50 ml white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil
1 (approx. 50 g) Bread rolls from the previous day
50 g Almond kernels
1 collar (250 g) Radishes
1 collar Chives
2 Eggs (size M)
40 g Flour
4 thin veal cutlets (à approx. 150 g)
40 g clarified butter
75 g Fresh cream
7-10 Tbsp Radishes
3 Stem(s) Parsley
75 g Fresh cream
2 TEASPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp flaked almonds

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Drain, let cool a little, peel and slice the potatoes. Bring the stock to the boil, stir in vinegar, season with salt and pepper. Fold in olive oil. Pour over the potatoes and leave to stand for about 2 hours
2
Finely grind the rolls and almonds one after the other in the universal chopper. Mix bread crumbs and almonds. Clean, wash and slice the radishes. Wash chives and shake dry, cut into fine rolls. Mix the radishes and chives into the potatoes and leave to stand
3
In the meantime, whisk eggs in a deep dish. Mix flour with salt and pepper. Wash the meat, dab dry and cut in half. Heat 20 g clarified butter in 2 pans, fry the meat for 1-2 minutes on each side.
4
Mix 75 g crème fraîche with the potato salad. Arrange the potato salad in a bowl and cutlets on a plate garnished with radishes
5
waiting time approx. 1 3/4 hours
6
Variant Figure 04-07:
7
Wash parsley, shake dry and chop finely. Mix crème fraîche and mustard. Stir in parsley. Season to taste with salt and pepper. Arrange the schnitzel with a dash of mustard crème fraîche and flaked almonds.