Wiener Schnitzel with potato and cucumber salad
easy
45 mins
45 mins
Ingredients
- 800 g waxy potatoes
- 1 Cucumber
- 1 small onion
- 2 TABLESPOONS Oil
- 1/2 TEASPOON Mustard
- 100 ml Vegetable broth
- 4 TABLESPOONS White wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 7-10 Tbsp Pepper
- 2-3 stem(s) Dill
- 4 thin veal cutlets (à approx. 150 g)
- 2 Eggs (size M)
- 3 TABLESPOONS Milk
- 4-5 Tbsp Flour
- 100–150 g Breadcrumbs
- 200 g clarified butter
- 7-10 Tbsp Cling film
Directions
- 1
Wash potatoes thoroughly and cook in boiling water for about 25 minutes. Wash cucumber, grate dry, clean and cut or slice thinly. Peel and finely chop the onion. For the vinaigrette, bring oil, mustard, stock and vinegar to the boil, simmer for 2-3 minutes, season with salt, sugar and pepper. Remove the vinaigrette from the stove and let it cool down a little. Wash the dill, shake dry and chop the flags of 2 stems. Wash the meat, dab dry, cut in half and, if necessary, tap flat between the foil. Cover the meat and put it in the fridge
- 2
Drain the potatoes and rinse briefly in cold water. Peel and slice the potatoes. Mix the potato slices and vinaigrette and let it steep for about 30 minutes. After half the time mix in cucumber slices
- 3
Whisk eggs and milk, season with salt and pepper. Turn 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
Add the dill to the salad and season to taste again. Cut lemon into slices. Arrange cutlets with lemon corner and salad and garnish with dill. Serve immediately
Nutrition Facts
800 kcal
61 g
38 g
43 g
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