Wiener Schnitzel with potato and cucumber salad

Name: Wiener Schnitzel with potato and cucumber salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g waxy potatoes; 6 TABLESPOONS Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Mustard; 1 TEASPOON Honey; 6 TABLESPOONS Sunflower oil; 1 bunch of dill; 1/2 Cucumber; 4 (150 g each) Veal escalope; 2 Eggs (size M); 6 TABLESPOONS Flour; 150 g Breadcrumbs; 6 TABLESPOONS clarified butter; 4 Lemon corners

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g waxy potatoes
6 TABLESPOONS Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Mustard
1 TEASPOON Honey
6 TABLESPOONS Sunflower oil
1 bunch of dill
1/2 Cucumber
4 (150 g each) Veal escalope
2 Eggs (size M)
6 TABLESPOONS Flour
150 g Breadcrumbs
6 TABLESPOONS clarified butter
4 Lemon corners

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel. For the marinade, whisk vinegar, salt, pepper, mustard and honey.
2
Add oil drop by drop. Wash the dill, shake dry and, except for something to garnish, pluck the dill flags from the stalks, cut finely and stir into the vinaigrette. Wash and clean the cucumber, cut in half lengthwise and cut into slices.
3
Cut the potatoes into evenly thin slices. Mix cucumber, potatoes and sauce carefully. Wash the meat, dab dry and season with salt and pepper. Whisk eggs in a deep plate.
4
Turn the meat one after the other in flour first, beat off excess flour, pull through egg and turn in breadcrumbs. Heat half the lard and fry 2 escalopes for approx. 5 minutes, turning them over. Fry the remaining escalopes in the same way in the remaining clarified butter.
5
Arrange schnitzel, lemon wedges and salad on plates. Garnish with dill.