Wiener Schnitzel with parsley potatoes and cucumber salad
easy
75 mins
75 mins
Ingredients
- 2 Cucumbers
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1 Organic Lime
- 150 g ripened cream
- 800 g baby potatoes
- 4 thin veal cutlets (à approx. 150 g)
- 2 Eggs
- 4 TABLESPOONS Flour
- 8 TABLESPOONS Breadcrumbs
- 4 TABLESPOONS clarified butter
- 4 Stem(s) flat leaf parsley
- 1 TABLESPOON Butter
- 1 Organic Lemon
- 7-10 Tbsp freezer bag or cling film
Directions
- 1
Peel the cucumbers and slice them into thin slices. Mix with a good 1 teaspoon salt. Leave to stand for about 15 minutes. Then drain the cucumber water (otherwise the salad will be watered down). Wash the lime hot, dab dry and grate the peel.
- 2
Squeeze the lime. Mix lime zest and juice with sour cream. Season to taste with salt, pepper and about 1 tablespoon of sugar. Mix it with the cucumbers and let it stand.
- 3
Peel and wash the potatoes and cook in salted water for about 20 minutes. Dab the cutlets dry and tap them flat between a lengthwise cut freezer bag or two layers of foil.
- 4
Whisk the eggs in a deep dish. Spread the flour and breadcrumbs separately on two large flat plates. Salt and pepper the escalopes. Turn the escalopes one after the other first in flour, then pass through the eggs and let them drip off a little.
- 5
Finally turn in the breadcrumbs.
- 6
Heat 2 tablespoons of clarified butter in two large pans. Fry 2 escalopes in each pan at medium heat for about 3 minutes on each side.
- 7
Drain the potatoes and let them steam a little. Wash parsley, shake dry and chop the leaves coarsely. Add to the potatoes with butter. Gently toss the pot until the butter has melted.
- 8
Arrange schnitzel, parsley potatoes and cucumber salad. Cut lemon into slices and add.
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