Wiener Schnitzel with potato salad
easy
90 mins
90 mins
Ingredients
- 600 g waxy potatoes
- 80 g streaky smoked bacon
- 3 Shallots
- 4 TABLESPOONS Sunflower oil
- 2 stem(s) Parsley
- 2 stem(s) Lovage
- 200 ml Beef stock (glass)
- 3 TSP medium hot mustard
- 4 TABLESPOONS Cider vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 untreated lemons
- 4 pickled anchovies
- 1 TABLESPOON Capers
- 4 Veal cutlet (approx. 180 g each)
- 300 g Breadcrumbs from the baker
- 4 TABLESPOONS Flour
- 3 Eggs (size M)
- 500 g clarified butter
Directions
- 1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel while still hot. Cut bacon into strips. Peel shallots and dice finely. Heat 1 tbsp. oil in a frying pan. Fry the bacon for about 5 minutes while turning it until crispy. After about 4 minutes add shallots and fry until translucent.
- 2
Wash herbs, shake dry, pluck leaves from the stems and chop finely. Whisk 3 tbsp. oil, stock, mustard, vinegar and herbs. Season with salt and pepper. Stir in bacon and oil. Cut potatoes into slices and turn in the marinade. Put the salad in a cool place and let it stand for at least 6 hours
- 3
Wash lemons hot, rub dry. Cut 1 lemon into slices. Peel the remaining lemon so that the white skin is completely removed and cut into slices. Form 1 anchovy fillet on each lemon slice into a ring and fill with capers. Warm the potato salad lukewarm while carefully turning
- 4
Wash the meat, dab dry and season with salt and pepper. Mix flour and breadcrumbs. Whisk eggs. Turn escalopes twice in a row in egg and breadcrumbs. Heat 250 g clarified butter in 2 pans. Fry escalopes in portions for about 8 minutes while turning. Keep the schnitzels warm. Arrange schnitzel and potato salad and garnish with lemon wedges and lemon slices
- 5
waiting time approx. 6 hours
Nutrition Facts
970 kcal
82 g
42 g
63 g
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