Wiener Schnitzel with Potato Salad
Ingredients
- Ingredients
- 4 Veal cutlets
- 4 Tbsps Pastry flour
- 1 egg
- 2 Tbsps milk
- 100 grams breadcrumbs
- 1 kilogram Seed potato
- 1 small Cucumber
- 4 Tbsps White vinegar
- 6 Tbsps vegetable oil
- 1 onion
- 3 Tbsps Beef broth (jarred)
- Vegetable fat (to saute)
- 2 organic lemons
- salt
- freshly ground peppers
Preparation steps
Rinse the meat, pat dry and place between 2 layers of waxed paper. With the flat side of a meat mallet or the bottom of a pan, pound the meat flat, season with salt. Place the flour in a shallow bowl, beat the eggs and milk in another bowl and place the breadcrumbs in a third bowl. Dredge first in flour, then dip in the egg mixture, allowing the excess to drip off and finally in the breadcrumbs, patting to adhere.
Rinse the potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes. Drain, let the water evaporate, peel, slice and transfer to a bowl. Whisk together the vinegar and oil, season with salt and pepper and pour over the potatoes. Peel the cucumber, thinly slice and add to the bowl. Peel and finely chop the onion, add to the bowl with the potatoes and pour the hot broth over. Mix well and let stand.
Heat the oil in a skillet and working in batches saute the cutlets until golden brown on both sides. Slice the lemon. Divide the cutlets among plates, serve with the potato-cucumber salad and lemon slices.
