Wiener Schnitzel with potato salad
very easy
60 mins
60 mins
Ingredients
- 1 kg waxy potatoes
- 100 g streaky smoked bacon
- 2 Onions
- 5 TABLESPOONS Oil
- 1 TEASPOON Sugar
- 100 ml Apple vinegar
- 150 ml Vegetable broth
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TEASPOONS medium hot mustard
- 4 thin veal cutlets (à approx. 150 g)
- 100 g Whipped cream
- 3 Eggs (size M)
- 3 TABLESPOONS Flour
- 8 TABLESPOONS Breadcrumbs
- 200 g clarified butter
- 1 collar Chives
- 7-10 Tbsp lemon slices, capers and anchovies
- 7-10 Tbsp Cling film
Directions
- 1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes, rinse with cold water, peel and slice the potatoes. Place in a bowl. Finely dice bacon. Peel and dice onions
- 2
Leave the bacon in a hot pan while turning until crispy. Add oil, heat up and fry onions for about 2 minutes, turning them over. Sprinkle with sugar, deglaze with vinegar and stock, bring to the boil. Season with salt, pepper and mustard and pour over the potatoes. Leave to stand for at least 1 hour
- 3
Dab the meat dry and tap it very flat between two layers of foil, season with salt and pepper on both sides. Whip cream until semi-stiff. Whisk eggs and cream together in a deep plate. Turn each cutlet first in flour, then in egg and finally in breadcrumbs
- 4
Heat clarified butter in two portions in a very large pan. Fry two escalopes on each side for about 2 minutes at medium heat. While doing so, always shake the pan carefully back and forth so that there is also fat on the surface of the escalopes. Drain the escalopes on kitchen paper and keep warm. Fry the remaining escalopes in the same way
- 5
Wash the chives, dab dry and cut into small rolls. Mix into the salad and season to taste again. Serve the schnitzel garnished with lemon slices, capers and anchovies. Serve with salad
- 6
Waiting time approx. 1 hour
Nutrition Facts
950 kcal
54 g
59 g
48 g
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