Veal Cutlets with Potato Salad

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Veal Cutlets with Potato Salad
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in

Ingredients

for
4
For the potato salad
600 grams
4
1
Red Onion
200 milliliters
3 tablespoons
2 tablespoons
5 tablespoons
1 tablespoon
freshly ground Pepper
For the cutlets
4
Veal cutlets (each about 160 grams)
freshly ground Pepper
2
2 tablespoons
3 tablespoons
200 grams
6 tablespoons
1
1 handful
green Lettuce (for garnishing)

Preparation steps

1.

For the potato salad: scrub potatoes and cook in salted water for about 25 minutes or until tender. Peel and let evaporate briefly, cut into slices. Cut pickles into small cubes and add to pototoes.

2.

Peel onion and chop finely. Combine with broth and bring to a boil. Remove from heat and add vinegar, pickle juice, oil and mustard, season with sugar, salt and pepper. Pour over potatoes, toss lightly and let stand for 10 minutes.

3.

For the cutlets: rinse cutlets, pat dry, flatten if necessary and season with salt and pepper. Beat eggs with cream. Coat cutlets with flour and dip into eggs. Coat with breadcrumbs, pressing gently. Heat butter in a pan and cook cutlets for about 3-4 minutes per side or until golden brown, basting with butter often. Arrange cutlets on plates and garnish with lemon wedges and letttuce. Serve with potato salad.