Classic Schnitzel with Potato-Cucumber Salad

Ingredients

• 8 veal cutlets (e.g., from the top loin), 60 g each
• 200 g breadcrumbs
• 2 Eggs
• 2 tbsp heavy cream
• 3 tbsp Flour
• 6 tbsp clarified butter
• Salt
• Pepper (freshly ground)
• 4 lemon wedges
• 600 g Sweet Potatoes
• Salt
• 1 tsp Caraway seeds
• 0.5 cucumber
• 1 tbsp butter
• 1 onion, finely chopped
• 125 ml hot beef broth
• 3 tbsp brandy vinegar
• Pepper (freshly ground)
• a pinch of sugar
• 3 tbsp vegetable oil

Instructions

1. 1.

   Wash the potatoes and cook them in plenty of salted water with caraway seeds for about 30 minutes. Drain, let cool slightly, peel, slice into rounds and place in a bowl. Heat butter and sauté onion cubes until translucent; add to the onions. Pour broth over the potatoes, add vinegar, season with salt, pepper, and sugar. Wash the cucumber, peel it strip‑wise by removing strips of skin, then halve lengthwise, deseed with a teaspoon, and slice thinly or shave. Fold into the potato salad and let sit.

2. 2.

   Flatten each cutlet, season with salt and pepper. Whisk eggs with cream. Dredge meat in flour, dip in egg mixture, then coat lightly with breadcrumbs.

3. 3.

   Fry the cutlets in a large pan over medium heat for about 1–2 minutes per side until golden brown. Drain on paper towels. Add oil to the salad and adjust seasoning. Serve the schnitzels with lemon wedges and potato‑cucumber salad.