Wiener Schnitzel with tepid potato salad

Name: Wiener Schnitzel with tepid potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 1 collar (250 g) Radishes; 1 collar Spring onions; 1/4 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 4 TABLESPOONS Wine vinegar; 1 TEASPOON medium hot mustard; 8 (à 50 g) Veal escalope; 40 g Flour; 2 Eggs; 100 g Breadcrumbs; 40 g clarified butter; 7-10 Tbsp Lemon slices and parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
1 collar (250 g) Radishes
1 collar Spring onions
1/4 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp white pepper
4 TABLESPOONS Wine vinegar
1 TEASPOON medium hot mustard
8 (à 50 g) Veal escalope
40 g Flour
2 Eggs
100 g Breadcrumbs
40 g clarified butter
7-10 Tbsp Lemon slices and parsley

Directions

1
Wash the potatoes and cook in boiling water for about 25 minutes. Drain potatoes, rinse with cold water and peel. Let potatoes cool down. Radishes, up to 4 to garnish, clean, wash and cut into thin slices. Clean, wash and cut spring onions into rings.
2
Bring the stock to the boil. Stir vinegar and mustard into the stock. Cut potatoes into slices. Add radishes and spring onions. Pour stock over it and let it soak through. Beat the escalopes a bit flat and season with salt and pepper. Beat the eggs. Turn escalopes first in flour, then in egg and breadcrumbs. Heat clarified butter and fry escalopes for 2 minutes on both sides. Season potato salad with salt and pepper again.
3
Beat the eggs. Turn escalopes first in flour, then in egg and breadcrumbs. Heat clarified butter and fry escalopes for 2 minutes on both sides. Season potato salad with salt and pepper again. Wash the remaining radishes, leave some green and cut in half. Arrange the potato salad with the cutlets on a plate. Serve garnished with radishes, lemon slices and parsley