Wiener Schnitzel with potato salad
easy
60 mins
60 mins
Ingredients
- 800 g waxy potatoes
- 2 Eggs (size M)
- 100 g Flour
- 100 g Breadcrumbs
- 4 Veal cutlet (approx. 150 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 Onions
- 6-7 TABLESPOONS Oil
- 250 ml Vegetable broth (instant)
- 6 TABLESPOONS White wine vinegar
- 200 g Spring onion
- 500 g Cucumber
- 1 Lemon
- 7-10 Tbsp Dill
Directions
- 1
Wash the potatoes and cook in boiling salted water for 20-25 minutes. In the meantime, break the eggs on a plate. Put flour and breadcrumbs on two plates. Season cutlet with salt and pepper. Turn the schnitzel in flour, then pull through the egg. Then bread well.
- 2
Peel onions and cut them into fine cubes. Heat 1 tablespoon of oil in a saucepan and sauté the onions slightly. Deglaze with broth. Add vinegar and 3-4 tablespoons of oil. Season with salt and pepper. Let the marinade simmer for about 5 minutes at low heat. Drain the potatoes, rinse with cold water, peel and cut into slices of about 3 mm thickness. Pour the marinade over the potato slices. Clean and wash spring onion and cut into rings. Wash and quarter the cucumber and cut into slices. Add both to the potatoes and mix well, season to taste. Heat the remaining oil in a large frying pan and fry the escalopes for 3-5 minutes on each side until golden brown.
- 3
Pour the marinade over the potato slices. Clean and wash spring onion and cut into rings. Wash and quarter the cucumber and cut into slices. Add both to the potatoes and mix well, season to taste. Heat the remaining oil in a large frying pan and fry the escalopes for 3-5 minutes on each side until golden brown. Wash and slice the lemon. Arrange potato salad and schnitzel on plates and garnish with the lemon slices. Sprinkle with chopped dill as desired
Nutrition Facts
720 kcal
67 g
26 g
45 g
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