Wiener Schnitzel with Potato Salad
Ingredients
- Ingredients
- 4 large, thin Veal cutlets (halved)
- 2 large eggs
- 4 Tbsps Pastry flour
- 200 grams breadcrumbs
- salt
- freshly ground peppers
- 1 kilogram new Potato
- 4 scallions
- 6 Radish
- Safflower oil
- apple cider vinegar
Preparation steps
Cook potatoes in plenty of water. Let cool and peel. Halve lengthwise and cut potatoes into thick slices. Wash, halve and slice radishes. Rinse and slice scallions into small cylinders. Mix together 5 tablespoons of safflower oil and 3 tablespoons of apple cider vinegar. Mix potatoes, scallions and radishes in a bowl with oil mixture. Season heavily with salt and pepper. Add 1 tablespoon of vinegar if desired.
Flatten schnitzel slightly with heel of your hand. Crack eggs into a bowl and season with salt and pepper. Roll meat in flour, brush off extra and drag through egg. Roll meat in breadcrumbs and press crumbs in firmly. Heat abundant oil in a heavy pan and fry schnitzel until golden brown on both sides. Drain on paper towels and serve immediately with potato salad.
