Wiener Schnitzel with Fried Potatoes
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 600 grams cooked, waxy potatoes
- 2 Tbsps clarified butter
- freshly ground peppers
- salt
- 4 Veal cutlets (about 160 grams each)
- 4 Tbsps Pastry flour
- 1 beaten egg
- 160 grams breadcrumbs
- plentiful Vegetable fat (for frying)
- 2 lemons
Preparation steps
1.
Peel potatoes and halve or quarter lengthwise, then cut into thick slices. In a pan over medium heat, cook potatoes in clarified butter. Season with salt and pepper and keep warm. Rinse veal, pat dry, and place between two pieces of plastic wrap. Pound until flattened. Season veal with pepper and salt. Dredge cutlets first in flour, then dip in egg, and finally coat with breadcrumbs and press firmly to help crumbs adhere.
2.
Optionally, dip cutlets again in egg and breadcrumbs. Heat oil in a pan. In batches, fry cutlets until golden brown. Drain on paper towels. Serve cutlets with fried potatoes on warmed plates. Rinse lemons with hot water, wipe dry, cut into wedges, and place on plates. To serve, sprinkle schnitzel with chopped parsley.
