Wiener Schnitzel with cucumber salad and butter potatoes

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the cucumbers and peel as desired. Slice or plane the cucumbers. For the sauce mix sour cream and vinegar. Season vigorously with salt, pepper and sugar. Wash chives, shake dry and cut into small rolls. Mix cucumber and sauce and let it stand at room temperature

2. 2

   Peel and wash the potatoes and cook them for 20-25 minutes in boiling salted water. Meanwhile, wash the meat and pat dry. If necessary, tap flat again between 2 layers of foil. Season meat with salt and pepper

3. 3

   Whisk eggs and milk. Turn the meat one after the other in flour, then in egg mixture and finally in breadcrumbs. Heat 100 g of clarified butter in 2 large pans, fry the meat on each side for about 4 minutes at medium heat. Keep warm if necessary

4. 4

   Wash parsley, shake dry, put some leaves aside for garnishing, chop the rest of the parsley finely. Drain the potatoes and let them steam briefly. Add butter and parsley, toss briefly

5. 5

   Arrange schnitzel with lemon slice and parsley-butter potatoes garnished with parsley on plates. Serve the salad in small bowls

Nutrition Facts

KCAL
700 kcal

CARBS
61 g

FATS
27 g

PROTEINS
51 g