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; 1/2 Cucumber; 100 g Spring onions; 6-7 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 1 TEASPOON medium hot mustard; 6-7 TABLESPOONS Oil; 1/2 bunch Parsley; 4 (150 g each) Veal escalope; 7-10 Tbsp Sweet peppers; 2 Eggs (size M); 8 TABLESPOONS Breadcrumbs; 7-10 Tbsp Lemon and parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Potatoes
1/2 Cucumber
100 g Spring onions
6-7 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
1 TEASPOON medium hot mustard
6-7 TABLESPOONS Oil
1/2 bunch Parsley
4 (150 g each) Veal escalope
7-10 Tbsp Sweet peppers
2 Eggs (size M)
8 TABLESPOONS Breadcrumbs
7-10 Tbsp Lemon and parsley

Directions

1
Wash the potatoes thoroughly, place them in a pot with water, cover and bring to the boil and cook for about 20 minutes. Drain, rinse and peel. Let it cool down a bit and cut into slices.
2
Wash and clean the cucumber and cut into thin slices. Leek onions clean, wash and cut into rings. Mix potatoes, cucumber and spring onions. Mix vinegar, salt, pepper, sugar and mustard with the whisk of the hand mixer.
3
Add 3 tablespoons of oil. Mix the vinaigrette with the potatoes and let it soak a little. Wash the parsley, dab dry and chop finely. Wash the meat, beat flat and season with salt, pepper and paprika.
4
Whisk the eggs in a deep dish. Pour breadcrumbs into a second deep plate. Turn the meat first in the egg, then in the breadcrumbs. Heat 3-4 tablespoons of oil in a wide frying pan and fry the meat for 3-4 minutes on each side.
5
Garnish cutlets with parsley and a slice of lemon and arrange potato salad sprinkled with parsley on plates.