Wiener Schnitzel with potato salad

Name: Wiener Schnitzel with potato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Potatoes; 1/2 (approx. 250 g) Cucumber; 200 g cherry tomatoes; 1/8 l Vegetable broth (instant); 3-4 Tbsp Herb Vinegar; 3 TSP sweet mustard; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Chives; 4 Veal cutlet (approx. 125 g each); 1 Egg; 3-4 Tbsp Flour; 5-6 Tbsp Breadcrumbs; 7-10 Tbsp Capers, lemon slices and chives

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Potatoes
1/2 (approx. 250 g) Cucumber
200 g cherry tomatoes
1/8 l Vegetable broth (instant)
3-4 Tbsp Herb Vinegar
3 TSP sweet mustard
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Chives
4 Veal cutlet (approx. 125 g each)
1 Egg
3-4 Tbsp Flour
5-6 Tbsp Breadcrumbs
7-10 Tbsp Capers, lemon slices and chives

Directions

1
Wash the potatoes and cook in boiling water for 15-20 minutes. In the meantime, clean, peel and finely slice the cucumber. Wash and quarter the tomatoes. Drain potatoes, rinse with cold water, peel and slice.
2
Mix stock, vinegar and mustard. Add 4 tablespoons of oil and season with salt and pepper. Mix all salad ingredients and vinaigrette. Wash the chives, dab dry and cut into small rolls.
3
Add to salad and stir in. Let potato salad soak for at least 1 hour. Wash the meat, dab dry and season with salt and pepper. Whisk the egg and turn the meat one after the other in flour, egg and breadcrumbs.
4
Heat the remaining oil in a frying pan and fry the escalopes in it at medium heat for 3-4 minutes on each side. Arrange Wiener Schnitzel and potato salad on plates and serve garnished as desired with capers, 1 slice of lemon and chives.