Wiener Schnitzel with Parsley Potatoes and Cucumber Salad

0
Average: 0 (0 votes)
(0 votes)
Wiener Schnitzel with Parsley Potatoes and Cucumber Salad
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in

Ingredients

for
4
Ingredients
600 grams
small, waxy Potatoes
For cucumber salad
1
140 grams
2 tablespoons
1 ½ tablespoons
freshly chopped Dill
freshly ground Pepper
1 teaspoon
For the Schnitzel
3 tablespoons
sweet Mustard
2 tablespoons
8
Veal cutlets (ready to cook, 80 grams)
80 grams
Pastry flour (for dusting)
1
120 grams
3 tablespoons
also
2 tablespoons
2 tablespoons
Parsley (cut into strips)
4
lemon slices (for garnish)

Preparation steps

1.

Rinse the potatoes and cook for about 25 minutes in boiling salted water.

2.

Meanwhile peel the cucumber, cut in half lengthwise, remove seeds and cut into thin slices or plane.

3.

Mix the sour cream with yogurt and dill and season with salt, pepper and lemon juice.

4.

Add the cucumber slices, mix and allow to stand briefly.

5.

Mix the mustard with horseradish.

6.

Rinse the cutlets, pat dry, plate, coat with the mustard mixture. Dredge first in flour, then in beaten egg and finally in breadcrumbs.

7.

Press the breading on firmly and cook the cutlets in hot butter until golden.

8.

Strain potatoes, rinse with cold water, drain and peel.

9.

Cook the parsley in a hot pan with melted butter and mix into potatoes.

10.

Serve the cutlets with parsley potatoes on plate and garnish with lemon slices. Serve the cucumber salad separately in small bowl.