Mini Wiener Schnitzels with Potato Salad

Ingredients

• 4 large thin veal cutlets (halved)
• 2 large eggs
• 4 tbsp flour
• 200 g breadcrumbs
• Salt
• black pepper (freshly ground)
• 1 kg early potatoes (or semi-soft alternatives)
• 4 Spring Onions
• 6 Radishes
• 5 tbsp sunflower oil
• 3 tbsp apple cider vinegar

Instructions

1. 1.

   Cook the potatoes in plenty of water until tender, then drain. Let them cool briefly and peel. Slice each potato lengthwise into thick rounds and let cool further. Wash the radishes, halve them and slice into rings. Trim and wash the spring onions, cutting them into small cylinders. Mix 5 tbsp sunflower oil with 3 tbsp apple cider vinegar. Combine the potatoes, spring onions, and radishes in a bowl with the oil mixture. Season generously with salt and pepper; add an extra tablespoon of vinegar if desired.

2. 2.

   Flatten each schnitzel slightly with your palm. Whisk the eggs and season with salt and pepper. First dredge the meat in flour, pat dry, then dip in egg. Coat thoroughly in breadcrumbs (press them onto the surface). Heat plenty of oil in a heavy skillet over medium-high heat and fry the schnitzels until golden brown on both sides. Drain on paper towels, place two schnitzels on top of the potato mixture, and serve immediately.