Classic Wiener Schnitzel with Potato Salad

Ingredients

• 1 kg waxy potatoes
• 2 tsp caraway seeds
• 1 onion
• 150 ml meat broth
• 1 tbsp mustard
• 3 tbsp vinegar
• Salt
• Pepper (freshly ground)
• a pinch raw cane sugar
• 2 tbsp wheat germ oil
• 4 veal cutlets (about 125 g each)
• 100 g spelt flour type 1050
• 3 eggs
• 125 g whole grain breadcrumbs
• 5 tbsp Rapeseed Oil
• 1 Organic lemon

Instructions

1. 1.

   Wash potatoes, cover with water in a pot and cook with caraway seeds for about 25 minutes until tender. Drain, let steam dry, peel, and slice.

2. 2.

   Peel and dice the onion. Heat broth, add onion, mustard, vinegar, a bit of salt, plenty of pepper, and sugar; stir well. Mix the broth and oil into the potatoes, season, cover, and let infuse.

3. 3.

   Wash cutlets, pat dry, and lightly pound flat. Combine flour with salt and pepper. Dredge each cutlet in the flour mixture, then dip in beaten eggs, and finally coat with breadcrumbs.

4. 4.

   Heat oil in a pan. Fry cutlets over high heat for about 3 minutes per side until golden brown, remove, and drain excess oil on paper towels.

5. 5.

   Wash lemon, dry grate, and cut into wedges. Serve classic Wiener Schnitzel with potato salad and lemon wedges.