Breaded Schnitzel

Ingredients

• 800 g waxy potatoes
• Salt
• 1 onion
• 6 tbsp olive oil (60 g)
• 150 ml meat broth
• 4 tbsp white wine vinegar (60 ml)
• 1 tsp sharp mustard
• black pepper (freshly ground)
• 150 g lamb salad
• 1 large cucumber
• 1 tbsp White Wine Vinegar
• 1 tbsp Lemon Juice
• 1 tbsp Crème fraîche
• black pepper
• 4 thin veal schnitzels (about 150 g each)
• 6 tbsp spelt flour
• 2 Eggs
• 150 g breadcrumbs
• butter fat (for frying)

Instructions

1. 1.

   Wash the potatoes and cook them in a pot of boiling salted water for about 25 minutes until tender. Drain, let steam off slightly, peel while hot, and slice into rounds. Peel and finely chop the onion; sauté in 1 tbsp oil until translucent. Add the meat broth, bring to a boil, then stir in vinegar, mustard, and pepper, mixing with the potatoes. Rinse and dry the lamb salad.

2. 2.

   Wash the cucumber and cut it into very thin slices. Sprinkle with salt and let drain in a sieve for 30 minutes. Rinse under running water and drain again. Whisk together vinegar, lemon juice, crème fraîche, salt, and pepper to make a dressing; chill until ready to serve.

3. 3.

   Flatten the veal schnitzels, season both sides with salt and pepper, then dredge in spelt flour. Dip each in beaten eggs, then coat thoroughly with breadcrumbs, pressing the coating on firmly so it stays attached during frying. Melt some butter fat in a large pan over medium heat and fry the schnitzels one by one until golden brown. Keep finished schnitzels warm in an oven at 100 °C (fan‑forced 80 °C; gas: level 1).

4. 4.

   To plate, fold the lamb salad into the potato mixture and divide onto plates. Place one breaded schnitzel on top of each portion. Serve the marinated cucumber slices in a separate bowl alongside.