Wiener Schnitzel with potato salad

Name: Wiener Schnitzel with potato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg waxy potatoes (e.g. Linda); 1 Cucumber; 1 big onion; 3 TABLESPOONS Oil; 1 TEASPOON Instant clear broth; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 3 TABLESPOONS Herb Vinegar; 2 Eggs (size M); 3 TABLESPOONS Flour; 3 TABLESPOONS Breadcrumbs; 4 thin veal cutlets (à approx. 125 g); 3 TABLESPOONS clarified butter; 1 collar Dill; 7-10 Tbsp possibly lemon juice

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg waxy potatoes (e.g. Linda)
1 Cucumber
1 big onion
3 TABLESPOONS Oil
1 TEASPOON Instant clear broth
7-10 Tbsp Salt
7-10 Tbsp black pepper
3 TABLESPOONS Herb Vinegar
2 Eggs (size M)
3 TABLESPOONS Flour
3 TABLESPOONS Breadcrumbs
4 thin veal cutlets (à approx. 125 g)
3 TABLESPOONS clarified butter
1 collar Dill
7-10 Tbsp possibly lemon juice

Directions

1
Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Cut into slices. Clean, wash and peel the cucumber and slice it finely.
2
Peel and finely chop the onion. Heat the oil in a pan and sauté the onions. Add 250 ml water, bring to the boil and stir in the stock. Bring to the boil, season with salt and pepper. Remove from heat and stir in vinegar.
3
Pour vinaigrette over the potatoes and set aside. Whisk the eggs in a deep dish. Spread flour and breadcrumbs on 2 other plates. Wash the meat, dab dry and season with salt and pepper.
4
Turn the escalopes first in flour, then in egg and finally in breadcrumbs. Heat clarified butter in a pan. Fry the escalopes on each side for about 3 minutes until golden brown. Wash the dill, dab dry and put something aside for garnishing.
5
Finely chop the rest. Add to the potato salad with cucumbers and mix in. Season to taste with salt and pepper. Serve cutlets with potato salad. Sprinkle schnitzel with lemon juice as desired.