Schnitzel of beef Viennese style with potato salad

Name: Schnitzel of beef Viennese style with potato salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 100 g streaky smoked bacon; 1 big onion; 5 TABLESPOONS Olive oil; 1 TABLESPOON Sugar; 100 ml Apple vinegar; 100 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 TEASPOON dried ground red chilli; 1 collar (approx. 80 g) Rocket; 1 (approx. 240 g) Avocado; 1 TABLESPOON Lemon juice; 4 Rump steaks (approx. 150 g each); 7-10 Tbsp Clear film; 2 Eggs (size M); 3 TABLESPOONS Flour; 8 TABLESPOONS Breadcrumbs; 75 g clarified butter; 7-10 Tbsp Lemon wedges or slices and chillies

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg waxy potatoes
100 g streaky smoked bacon
1 big onion
5 TABLESPOONS Olive oil
1 TABLESPOON Sugar
100 ml Apple vinegar
100 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 TEASPOON dried ground red chilli
1 collar (approx. 80 g) Rocket
1 (approx. 240 g) Avocado
1 TABLESPOON Lemon juice
4 Rump steaks (approx. 150 g each)
7-10 Tbsp Clear film
2 Eggs (size M)
3 TABLESPOONS Flour
8 TABLESPOONS Breadcrumbs
75 g clarified butter
7-10 Tbsp Lemon wedges or slices and chillies

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes, rinse, peel and coarsely dice potatoes. Place in a bowl. In the meantime dice bacon finely. Peel and halve the onion and cut into fine strips
2
Leave bacon in a pan until crispy. Add oil, heat and add onions, fry for about 2 minutes while turning. Sprinkle with sugar, deglaze with apple vinegar and stock. Bring to the boil and simmer for about 5 minutes at low heat. Season with salt, pepper and chilli. Pour over the potatoes. Leave to stand for about 1 hour
3
Clean, wash and drain the rocket well. Halve the avocado, remove the stone, peel the skin from the flesh and cut the flesh into pieces. Sprinkle with lemon juice. Mix rocket and avocado with the potatoes. Wash the flesh, dab dry and tap very flat on the work surface between two layers of cling film
4
Whisk the eggs well with a fork in a deep dish. Season meat on both sides with salt and pepper. Turn each cutlet first in flour, then in egg and finally in breadcrumbs. Heat clarified butter in two portions in a very large pan. Fry two escalopes on each side for about 2 minutes at medium heat. Keep warm. Fry the remaining schnitzels in the same way
5
Arrange the escalopes on a plate, garnished as desired with lemon wedges or slices. Serve the potato salad garnished with chilli pepper in a bowl with it
6
Waiting time approx. 50 minutes