Wiener Schnitzel with potato salad

Name: Wiener Schnitzel with potato salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 1 medium onion; 4 TABLESPOONS Oil; 1/4 l Vegetable broth (instant); 7-10 Tbsp Pepper; 5 TABLESPOONS Vinegar (e.g. white wine vinegar); 1/2 (approx. 150 g) Cucumber; 8 cherry tomatoes; 3-4 Stem(s) Parsley; 8 thin veal cutlets (à approx. 60 g); 1 Egg; 4 TABLESPOONS Flour; 100 g Breadcrumbs; 7-10 Tbsp Lemon Slices; 7-10 Tbsp Kitchen paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
1 medium onion
4 TABLESPOONS Oil
1/4 l Vegetable broth (instant)
7-10 Tbsp Pepper
5 TABLESPOONS Vinegar (e.g. white wine vinegar)
1/2 (approx. 150 g) Cucumber
8 cherry tomatoes
3-4 Stem(s) Parsley
8 thin veal cutlets (à approx. 60 g)
1 Egg
4 TABLESPOONS Flour
100 g Breadcrumbs
7-10 Tbsp Lemon Slices
7-10 Tbsp Kitchen paper

Directions

1
Wash the potatoes and cook in boiling salted water for about 20 minutes. Drain the potatoes, quench and peel them. Let the potatoes cool down for about 15 minutes. In the meantime peel and finely dice the onion. Heat 2 tablespoons of oil in a pot and sauté the onion in it. Deglaze with broth and heat up.
2
Season to taste with salt, pepper and vinegar. Cut the potatoes into not too fine slices. Pour the marinade over them, mix carefully and leave to stand for about 30 minutes. In the meantime peel the cucumber as desired. Halve lengthwise and remove the seeds. Cut the fruit flesh into thin slices. Wash and halve the tomatoes. Wash parsley, dab dry, pluck and chop finely, except for something to garnish. Wash veal cutlets, pat dry and season with salt and pepper. Whisk the egg with 1 tablespoon of water. Turn veal escalopes first in flour, then in egg and finally in breadcrumbs.
3
Cut the fruit flesh into thin slices. Wash and halve the tomatoes. Wash parsley, dab dry, pluck and chop finely, except for something to garnish. Wash veal cutlets, pat dry and season with salt and pepper. Whisk the egg with 1 tablespoon of water. Turn veal escalopes first in flour, then in egg and finally in breadcrumbs. Heat the rest of the oil in a pan and fry the escalopes in it for 5-6 minutes until golden. In the meantime, add tomatoes, cucumber and parsley to the potato salad. Season again with salt and pepper. Remove the schnitzels from the pan and degrease them on kitchen paper. Arrange the schnitzels with potato salad on plates and garnish with slices of lemon and the rest of the parsley
4
Heat the rest of the oil in a pan and fry the escalopes in it for 5-6 minutes until golden. In the meantime, add tomatoes, cucumber and parsley to the potato salad. Season again with salt and pepper. Remove the schnitzels from the pan and degrease them on kitchen paper. Arrange the schnitzels with potato salad on plates and garnish with slices of lemon and the rest of the parsley