Smarter Home Cooking

Veal Schnitzel Cutlet

with Potato Salad
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(1 vote)
Veal Schnitzel Cutlet
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Health Score:
6,9 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
For the Schnitzel
4 Veal cutlets (each about 125 grams)
100 grams Pastry flour
freshly ground peppers
salt
3 eggs
breadcrumbs
¼ liter vegetable oil
1 organic lemon (cut into wedges)
For the potato salad
1 kilogram waxy potatoes
2 teaspoons Caraway
1 onion
2 tablespoons Corn oil
150 milliliters Beef broth
1 tablespoon Mustard
3 tablespoons Vinegar
salt
freshly ground peppers
1 pinch sugar
How healthy are the main ingredients?
potatoMustardsugarsaltegglemon

Preparation steps

1.

For the schnitzel: flatten meat and season with salt and pepper. Coat with flour and dip into beaten eggs. Coat with breadcrumbs, pressing firmly. 

2.

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. 

3.

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. 

4.

Peel onion and chop.

5.

Heat broth and add onion, mustard and vinegar, season with salt, plenty of pepper and sugar.

6.

Pour broth over potatoes and season to taste. Let stand, covered, for a few minutes.