Classic Schnitzel with Potato Salad

Ingredients

• 800 g waxy potatoes
• Salt
• 1 large onion
• 150 ml meat broth
• 3 tbsp vinegar
• Pepper (freshly ground)
• 4 pork schnitzels (about 160 g each)
• 2 tbsp flour
• 2 Eggs
• 60 g breadcrumbs
• 3 tbsp clarified butter
• 1 tbsp chives, cut into rings
• 3 tbsp vegetable oil

Instructions

1. 1.

   Cook the potatoes in lightly salted water for about 30 minutes, let them cool and peel. Peel and finely dice the onion; slice the cooled potatoes. Season hot meat broth with vinegar, salt, and pepper, pour over the potatoes, gently mix, and let stand for at least 10 minutes.

2. 2.

   Pat the schnitzels dry, season lightly with salt and pepper, then dredge in flour. Dip first in beaten eggs, then coat with breadcrumbs. Heat clarified butter and fry each side of the schnitzel for about 5 minutes until golden.

3. 3.

   Add chives and oil to the salad and taste for seasoning.

4. 4.

   Plate the schnitzels with the potato salad, garnish with optional lemon wedges and a side of mixed greens.