Wiener Schnitzel with potato salad

Name: Wiener Schnitzel with potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g medium firm boiling potatoes; 1 (approx. 80 g) Onion; 1/8 l Vegetable broth (instant); 5 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 8 TABLESPOONS Sunflower oil; 200 g Lamb's lettuce; 8 (each 80 g) escalope of veal; 1 egg (size M); 3 TABLESPOONS Flour; 8 TABLESPOONS Breadcrumbs; 7-10 Tbsp Lemon

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g medium firm boiling potatoes
1 (approx. 80 g) Onion
1/8 l Vegetable broth (instant)
5 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
8 TABLESPOONS Sunflower oil
200 g Lamb's lettuce
8 (each 80 g) escalope of veal
1 egg (size M)
3 TABLESPOONS Flour
8 TABLESPOONS Breadcrumbs
7-10 Tbsp Lemon

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Drain the potatoes, rinse with cold water, peel and let them cool down. Peel and chop onion. Mix stock, vinegar, onion, salt, pepper and sugar, bring to the boil and add 4 tablespoons of oil.
2
Peel and slice the potatoes. Pour marinade over them and let them stand for at least 30 minutes. Clean, wash and spin-dry lamb's lettuce. Wash the meat, dab dry and season with salt and pepper.
3
Whisk the egg in a deep dish. Put flour and breadcrumbs on a flat plate each. Turn the cutlets first in flour, then in egg and finally in breadcrumbs. Heat 2 tablespoons of oil and fry 4 escalopes in it for about 4 minutes on each side until golden brown.
4
Fry the remaining schnitzel in the same way. Season potato salad to taste and carefully fold in lamb's lettuce. Arrange salad and schnitzel on plates and garnish with lemon.