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: 1 kg waxy potatoes; 1 Onion, 3 tablespoons oil; 7-8 TABLESPOONS Fruit vinegar; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp salt, pepper, sugar; 1 Organic Lemon; 4 Anchovy fillets; 1 TABLESPOON Capers (glass); 4 Veal cutlet (approx. 120 g each); 2 eggs , 6 tablespoons flour (Gr. M); 200 g fresh breadcrumbs; 200 g clarified butter; 1 collar Chives; 3 TABLESPOONS Cranberries (glass); 1 large freezer bag

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg waxy potatoes
1 Onion, 3 tablespoons oil
7-8 TABLESPOONS Fruit vinegar
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp salt, pepper, sugar
1 Organic Lemon
4 Anchovy fillets
1 TABLESPOON Capers (glass)
4 Veal cutlet (approx. 120 g each)
2 eggs , 6 tablespoons flour (Gr. M)
200 g fresh breadcrumbs
200 g clarified butter
1 collar Chives
3 TABLESPOONS Cranberries (glass)
1 large freezer bag

Directions

1
The day before for the salad, wash the potatoes thoroughly, cover and cook in water for about 20 minutes. Then drain and quench. Peel and cool the potatoes and cut into slices.
2
Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan and sauté the onion. 1⁄4 Add l water and vinegar and stir in broth. Simmer for 1-2 minutes. Season with salt, pepper and sugar.
3
Fold down 2 tbsp. oil. Pour hot marinade over the potatoes, leave to stand for at least 6 hours or overnight.
4
The next day, wash lemon hot, dab dry and cut into slices. Place 1 anchovy fillet on 1 lemon slice to form a ring and fill with capers.
5
Dab the cutlets dry and halve each cutlet crosswise. Cut open the freezer bag and beat the schnitzel thinly in between with a flattening iron or pot bottom. Whisk the eggs. Season the schnitzels with salt and pepper.
6
First turn in flour, then in egg and breadcrumbs. Press the crumbs lightly. Heat 100 g of clarified butter in two large pans (not too hot, otherwise the breadcrumbs will burn!). Fry the escalopes in them in portions on each side for about 3 minutes.
7
Keep the finished schnitzel warm.
8
Wash the chives, shake dry and cut into fine rolls. Fold into the potato salad. Season salad again with salt and pepper. Arrange schnitzel and potato salad. Garnish with lemon slices.
9
Add the rest of the lemon slices and cranberries.