Wiener Schnitzel with potato and cucumber salad
45 mins
45 mins
Ingredients
- 600 g Boneless saddle of veal
- 4 Slices of a tin loaf of white bread
- 2 Eggs
- 50 g Flour
- 600 g Potatoes, waxy, pre-cooked as jacket potatoes
- 1 Cucumber
- 1-2 red onions
- 4-5 Pickled gherkins + 3 tablespoons cucumber stock from the jar
- 300 ml Vegetable or poultry stock
- 2 TEASPOONS Mustard
- 4 TABLESPOONS Canola oil
- 3 TABLESPOONS white balsamic vinegar
- 7-10 Tbsp a handful of herbs: parsley, chives, dill
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper from the mill
- 150 g clarified butter for baking the escalopes
Directions
- 1
Preparation potato salad: Put the potatoes in their skins and cook until done, but not too soft. Also heat a saucepan with water. Peel and halve the cucumber, remove the core with a teaspoon and slice thinly with a kitchen slicer.
- 2
Do the same with the pickles. Put both aside.
- 3
Then finely dice the red onion(s) and blanch them for 30 seconds in the saucepan with hot water, take them out with a ladle, rinse them in a bowl of cold water and drain them.
- 4
Place the stock in a salad bowl, add the mustard and blanched onions and mix together.
- 5
Drain the jacket potatoes, quench them minimally, peel them relatively hot and cut them immediately - still warm - into the stock so that the starch of the potatoes binds the stock. Then add the sliced cucumbers and some of the cucumber stock from the jar, and season the salad with salt and pepper.
- 6
Then add vinegar and oil and finally fold in chopped herbs. Now the salad has to go through. Before serving, the salad should be seasoned once again.
- 7
Preparation Schnitzel: Cut four slices from the boxed white bread and dry in the oven at 100° for approx. 30 minutes (tip: put a wooden spoon in the oven flap to allow the moisture to escape!)
- 8
Cut the meat into four slices and beat them with a meat tenderizer until thin. Salt one side slightly and season with white pepper.
- 9
Prepare flour and whisked eggs in bowls. When the slices of bread are dry, use a lightning chipper to make white breadcrumbs. Put them in a deep plate. First turn the slices in flour, then shake off excess flour, pull through the egg and bread them.
- 10
Press the meat gently, as the breading must be loose so that it can rise during baking, and now heat the clarified butter in a large pan.
- 11
Now put the escalopes into the pan and shake them a little bit so that the fat spills over the top. After approx. 3 minutes the escalopes are golden brown on the underside and can be turned over (Attention: only turn over once in total).
- 12
Now fry until the second side is also golden brown. Place the finished cutlets on kitchen paper to soak up the fat and then arrange with the potato salad.
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