Wiener Schnitzel with potato salad

Name: Wiener Schnitzel with potato salad
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 600 g waxy potatoes; 80 g streaky smoked bacon; 8 TABLESPOONS Sunflower oil; 3 Shallots; 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 Anchovy fillets; 1 TABLESPOON Capers; 4 Veal cutlet (approx. 180 g each); 2 Eggs (size M); 6 TABLESPOONS Flour; 200 g Breadcrumbs from the baker; 500 g clarified butter

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

600 g waxy potatoes
80 g streaky smoked bacon
8 TABLESPOONS Sunflower oil
3 Shallots
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 Anchovy fillets
1 TABLESPOON Capers
4 Veal cutlet (approx. 180 g each)
2 Eggs (size M)
6 TABLESPOONS Flour
200 g Breadcrumbs from the baker
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. Heat 2 tablespoons of oil in a frying pan. Fry the bacon for approx. 5 minutes while turning until crispy.
2
Peel and finely dice the shallots. Wash herbs, shake dry, pluck leaves from the stalks and chop finely. Whisk remaining oil, stock, mustard, vinegar, shallots and herbs. Season with salt and pepper. Stir in bacon and oil. Cut potatoes into slices and turn them 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 into a ring on 1 lemon slice and fill with capers. Warm the potato salad lukewarm while carefully turning
4
Wash the meat, dab dry and season with salt and pepper. Whisk eggs. Turn escalopes one after the other in flour, egg and breadcrumbs. Heat 250 g clarified butter in 2 pans. Fry escalopes in portions for about 8 minutes while turning. Keep the finished cutlets warm. Arrange schnitzel and potato salad and garnish with lemon wedges and lemon slices
5
waiting time approx. 6 hours