Schnitzel \"Wiener Art\" with potato and cucumber salad
easy
90 mins
90 mins
Ingredients
- 1 kg waxy potatoes
- 1 medium onion
- 1/2 TEASPOON Vegetable broth
- 4 TABLESPOONS White wine vinegar
- 7-10 Tbsp salt, pepper, sugar
- 1 Cucumber
- 2 Garlic cloves
- 3 Stem(s) Parsley
- 1 collar Chives
- 4 (150 g each) Pork escalope
- 2 Eier, 4 Tbsp Mehl
- 8 TABLESPOONS Breadcrumbs
- 2-3 TABLESPOONS clarified butter
- 100 g Schmand
- 150 g ripened cream
- 2-3 TABLESPOONS Butter
- 7-10 Tbsp untreated lemon
Directions
- 1
Wash the potatoes and cook for about 20 minutes. Quench, peel, let cool
- 2
Peel and finely chop the onion. Boil up with 1/8 l water and stock. Season with vinegar, salt and pepper. Cut potatoes into slices and mix immediately with the marinade. Leave to stand for about 30 minutes.
- 3
Peel the cucumber and slice it into thin slices. Peel garlic and chop finely. Wash parsley and chives, chop them separately
- 4
If necessary, briefly rinse and pat dry the cutlets. Cut in half and tap a little flatter. Whisk eggs, salt and pepper. Turn the schnitzel first in the flour, then in the egg and finally in the breadcrumbs. Press down well
- 5
Heat clarified butter in a large coated pan. Fry the escalopes for 3-4 minutes on each side. Keep warm
- 6
Mix sour cream and sour cream. Add cucumber and chives to the potatoes. Season with salt, pepper and 1 pinch of sugar. Heat butter. Briefly toss garlic and parsley in it and pour over the escalopes. Arrange everything, garnish
- 7
Drink: cold beer
Nutrition Facts
680 kcal
60 g
26 g
48 g
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