Wiener Schnitzel with salad

Name: Wiener Schnitzel with salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 small picking salad; 1 Cucumber; 1 collar Radishes; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 pinch Sugar; 4-5 Tbsp Oil; 1 collar Chives; 4 (130 g each) thin escalopes of veal; 2 Eggs; 3 TABLESPOONS Flour; 4 TABLESPOONS Breadcrumbs; 100 g clarified butter; 1 Lemon

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 small picking salad
1 Cucumber
1 collar Radishes
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 pinch Sugar
4-5 Tbsp Oil
1 collar Chives
4 (130 g each) thin escalopes of veal
2 Eggs
3 TABLESPOONS Flour
4 TABLESPOONS Breadcrumbs
100 g clarified butter
1 Lemon

Directions

1
Clean and wash the salad, drain well and pluck into bite-sized pieces. Wash, clean and slice the cucumber. Clean, wash and quarter radishes. For the vinaigrette, whisk vinegar, salt, pepper and sugar.
2
Beat the oil into the mixture drop by drop. Wash the chives, dab dry and cut into fine rings. Add to the vinaigrette, season with salt and pepper. Wash the cutlets, dab dry, tap flatter.
3
Season with salt and pepper. Whisk the eggs. Turn the schnitzel first in flour, then in egg and finally in breadcrumbs. Heat clarified butter in a pan. Fry the escalopes floating in the pan for 3-5 minutes.
4
Turn once and scoop with the hot fat again and again. Mix the salad with the vinaigrette. Wash the lemon and cut into slices. Serve schnitzel with salad and lemon wedges. French fries taste good with it.