Wiener Schnitzel with potato salad

Name: Wiener Schnitzel with potato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g waxy potatoes; 7-10 Tbsp Salt; 1 collar Spring onions; 150 g cherry tomatoes; 1/2 bunch Parsley; 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Sugar; 1-2 TEASPOONS medium hot mustard; 7-10 Tbsp Pepper; 7 TABLESPOONS Oil; 4 Veal cutlet (approx. 150 g each); 1 Egg; 6-8 TABLESPOONS Flour; 8-10 Tbsp Breadcrumbs; 1 untreated lemon and parsley for garnishing

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g waxy potatoes
7-10 Tbsp Salt
1 collar Spring onions
150 g cherry tomatoes
1/2 bunch Parsley
4 TABLESPOONS Wine vinegar
7-10 Tbsp Sugar
1-2 TEASPOONS medium hot mustard
7-10 Tbsp Pepper
7 TABLESPOONS Oil
4 Veal cutlet (approx. 150 g each)
1 Egg
6-8 TABLESPOONS Flour
8-10 Tbsp Breadcrumbs
1 untreated lemon and parsley for garnishing

Directions

1
Boil the potatoes in salted water. Cook over medium heat for about 20 minutes. In the meantime clean and wash spring onions and cut them into rings. Wash and halve the cherry tomatoes. Wash parsley, dab dry and cut into fine strips, except for a little bit for garnishing.
2
Mix vinegar, sugar, mustard, salt and pepper. Gradually add 4 tablespoons of oil. Drain the potatoes, rinse and cool. If necessary, beat the escalopes a little flatter, season with salt and pepper.
3
Whisk the egg in a deep dish. Put flour and breadcrumbs separately on 2 flat plates. Turn the cutlets first in flour, then in egg and finally in breadcrumbs. Peel and slice the potatoes.
4
Mix the potatoes with the tomatoes, spring onions, parsley and vinaigrette and leave to stand. Heat 3 tablespoons of oil in a pan. Fry the escalopes for about 4 minutes on each side. Wash the lemon, rub dry and cut into slices.
5
Arrange cutlets and potato salad on a plate. Garnish with parsley and lemon slices.