Schnitzel with Potato Cucumber Salad
Ingredients
- Ingredients
- 4 Veal cutlets
- 4 Tbsps Pastry flour
- 1 egg
- 2 Tbsps milk
- 100 grams breadcrumbs
- 1 kilogram Sweet potato
- 1 small Cucumber
- 4 Tbsps White vinegar
- 6 Tbsps vegetable oil
- 1 onion
- 3 Tbsps Beef broth (jarred)
- Vegetable fat (to saute)
- 2 organic lemons
- salt
- freshly ground peppers
Preparation steps
Rinse the meat, pat dry and place between 2 sheets of waxed paper. With the flat side of a meat mallet or the bottom of a pan, pound the meat to flatten. Season with salt.
In a shallow bowl, whisk together the egg and milk. Dredge the cutlet in the flour, shaking off excess, then dip in the egg mixture allowing the excess to drip off and finally coat with the breadcrumbs, pressing to adhere.
Rinse the potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes, drain, let the water evaporate, peel and slice. Whisk together the vinegar and oil, season with salt and pepper and pour over the potatoes. Peel and thinly slice the cucumber and add to the potatoes. Heat the broth. Peel and finely chop the onion and add to the potatoes along with the broth, mix well and let stand for the flavors to combine.
Heat the oil in a skillet and working in batches, saute the cutlets until golden brown on both sides. Slice the lemons. Garnish the schnitzel with the lemon and serve with the potato and cucumber salad.
