Veal Schnitzel Cutlet
- For the Schnitzel
- 4 Veal cutlets (each about 125 grams)
- 100 grams Pastry flour
- freshly ground peppers
- 3 eggs
- ¼ liter vegetable oil
- 1 organic lemon (cut into wedges)
For the schnitzel: flatten meat and season with salt and pepper. Coat with flour and dip into beaten eggs. Coat with breadcrumbs, pressing firmly.
Heat oil in a pan and cook schnitzels for about 3 minutes per side or until golden brown. Remove from the pan and drain on paper towels. Arrange on plates and garnish with lemon wedges. Serve with potato salad.
For the potato salad: Scrub potatoes and cook in salted water spiced with caraway seeds for about 25 minutes. Drain and peel, cut into slices.
Peel onion and chop.
Heat broth and add onion, mustard and vinegar, season with salt, plenty of pepper and sugar.
Pour broth over potatoes and season to taste. Let stand, covered, for a few minutes.