Wiener Schnitzel with potato salad

Name: Wiener Schnitzel with potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g waxy potatoes; 1 Onion; 1 small bunch of chives; 4 TABLESPOONS Sunflower oil; 200 ml Vegetable broth; 6-8 TABLESPOONS Fruit vinegar; 1 TABLESPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Veal cutlet (approx. 120 g each); 2 Eggs (size M); 6 TABLESPOONS Flour; 200 g freshly milled breadcrumbs; 250 g clarified butter

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g waxy potatoes
1 Onion
1 small bunch of chives
4 TABLESPOONS Sunflower oil
200 ml Vegetable broth
6-8 TABLESPOONS Fruit vinegar
1 TABLESPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Veal cutlet (approx. 120 g each)
2 Eggs (size M)
6 TABLESPOONS Flour
200 g freshly milled breadcrumbs
250 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
2
Peel and finely chop the onion. Wash the chives, shake dry and cut into fine rolls. Whisk oil, stock, vinegar, onion and chives. Season with sugar, salt and pepper. Cut potatoes into slices and toss in the marinade. Warm up the potato salad lukewarm while carefully turning
3
Wash the meat, dab dry, flatten slightly, cut in half crosswise and season with salt and pepper. Whisk eggs. Turn escalopes one after the other in flour, egg and breadcrumbs. Heat 125 g clarified butter in 2 pans. Fry escalopes in portions for about 6 minutes while turning. While doing so, carefully toss in hot fat. Arrange schnitzel and potato salad and garnish with lemon slices
4
Preparation time approx. 1 hour 10 minutes