Veal escalope with lemon pancakes and cucumber-potato salad

Name: Veal escalope with lemon pancakes and cucumber-potato salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g Potatoes; 1 Cucumber; 1 Onion; 6 TABLESPOONS Cider vinegar; 3 TABLESPOONS Sunflower oil; 1 TEASPOON medium hot mustard; 100 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 untreated lemon; 4 Veal cutlet (approx. 150 g each); 2 Eggs (size M); 15 TABLESPOONS Panko (Japanese bread flakes; asian food); 4 TABLESPOONS Flour; 6 TABLESPOONS clarified butter

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g Potatoes
1 Cucumber
1 Onion
6 TABLESPOONS Cider vinegar
3 TABLESPOONS Sunflower oil
1 TEASPOON medium hot mustard
100 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 untreated lemon
4 Veal cutlet (approx. 150 g each)
2 Eggs (size M)
15 TABLESPOONS Panko (Japanese bread flakes; asian food)
4 TABLESPOONS Flour
6 TABLESPOONS clarified butter

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel. Wash and clean the cucumber and cut into thin slices. Peel and finely chop the onion. Whisk vinegar, oil, mustard and stock. Season to taste with salt and pepper. Cut potatoes into slices and marinate them with the sauce
2
Wash the lemon hot, grate dry, peel the peel in thin strips with a pestle ripper. Halve the fruit, squeeze 1 half and cut 1 half into slices. Dab flesh dry, season with salt and pepper and sprinkle with lemon juice. Whisk eggs. Mix Panko and lemon zests. Turn escalopes one after the other in flour, egg and Panko
3
Heat the lard in two pans. Fry the escalopes for about 6 minutes while turning. Arrange schnitzel and salad with lemon slices on plates