- For the Schnitzels
- 4 thin Veal cutlets (about 150 grams each)
- 4 tablespoons Pastry flour
- 2 Eggs
- 100 grams Breadcrumbs
- For the potato salad
- 1 kilogram Sweet potatoes
- 4 tablespoons Wine vinegar
- 6 tablespoons Vegetable oil
- 1 teaspoon Mustard
- freshly ground Pepper
- 1 Onion
- 1 Bay leaf
- 1 teaspoon Butter
- 2 tablespoons Chopped green onion
- 250 milliliters Beef broth
- 2 tablespoons Clarified butter
- 2 organic Lemons
For the potato salad, peel the potatoes and cook for about 25 minutes in salted water until tender. Drain, allow the water to evaporate and then cut into slices while still hot.
For the marinade, combine the mustard, the vinegar and the oil and season with salt, pepper and sugar.
Pour the marinade over the potatoes.
Peel and finely chop the onion and sweat with the bay leaf in some butter. Then, fish out the bay leaf and purée the onion with the hot broth. Fold into the potatoes and shower with chives.
For the Schnitzels, knock the veal cutlets flat and season with salt and pepper on both sides. Coat with flour and then dip into the beaten eggs. Finally, coat with the breadcrumbs.
Heat the clarified butter in a large pan and fry the cutlets in portions until golden yellow. Keep the cooked Schnitzels warm in the oven at 70°C (approximately 150ºF).
To serve, arrange the Wiener Schnitzels on plates alongside the potato salad. Serve garnished with lemon wedges.
Suggestion: Serve with a small corn salad with radish slices.