Wiener Schnitzel with Fried Potatoes

0
Average: 0 (0 votes)
(0 votes)
Wiener Schnitzel with Fried Potatoes
share Share
print
bookmark_border Copy URL
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
How healthy are the main ingredients?
potatosaltegglemon

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.