Wiener Schnitzel with potato and cucumber salad

Name: Wiener Schnitzel with potato and cucumber salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g waxy potatoes; 1/2 TEASPOON Vegetable broth; 1/2 Cucumber; 200 g cherry tomatoes; 1 collar Chives; 3-4 Tbsp Herb Vinegar; 3 TSP sweet mustard; 7-10 Tbsp salt, pepper, 6 tablespoons of oil; 4 thin escalopes of veal; 7-10 Tbsp (à ca. 125 g); 1 egg, 3-4 tablespoons flour; 5-6 Tbsp Breadcrumbs; 7-10 Tbsp Lemon and capers

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g waxy potatoes
1/2 TEASPOON Vegetable broth
1/2 Cucumber
200 g cherry tomatoes
1 collar Chives
3-4 Tbsp Herb Vinegar
3 TSP sweet mustard
7-10 Tbsp salt, pepper, 6 tablespoons of oil
4 thin escalopes of veal
7-10 Tbsp (à ca. 125 g)
1 egg, 3-4 tablespoons flour
5-6 Tbsp Breadcrumbs
7-10 Tbsp Lemon and capers

Directions

1
Wash the potatoes and cook for about 20 minutes. Quench, peel and let cool. Then cut into slices. Dissolve stock in 1/8 l boiling water. Pour over the potatoes and leave to stand for about 1 hour
2
Wash, peel and slice the cucumber. Wash and quarter the tomatoes. Wash and chop the chives. Mix with vinegar, mustard, salt, pepper and 4 tablespoons of oil. Mix with potatoes and vegetables. Leave to stand for about 30 minutes. Season to taste
3
Chop the schnitzel slightly flattened, dab dry. Season with salt and pepper. Whisk the egg. Turn the schnitzel first in the flour, then in the egg and finally in the breadcrumbs. Fry in 2 tablespoons of hot oil on each side for 3-4 minutes. Arrange everything with lemon and capers
4
Drink: cool white wine