Turkey Schnitzel with Potato and Cucumber Salad

Ingredients

• 1 onion
• 750 g potatoes
• 30 g clarified butter
• Salt
• ground pepper
• 200 ml meat broth
• 600 g turkey schnitzels (4 pieces)
• 3 tbsp Flour
• 2 Eggs
• 80 g corn flakes
• 1 cucumber
• 1 tbsp finely chopped dill sprigs
• 2 tbsp vinegar
• dill sprigs for garnish

Instructions

1. 1.

   Peel and finely dice the onion. Peel, wash, and cut the potatoes into bite‑sized cubes.

2. 2.

   Sauté the potatoes in 10 g clarified butter. Add the onions, cook briefly, season with salt and pepper, pour in broth, cover and simmer for about 15 minutes.

3. 3.

   If needed, lightly flatten the schnitzels; season with salt and pepper. Place flour on a shallow plate. Beat eggs in a deep dish. Crush corn flakes with a rolling pin and place on another shallow plate. Dredge each schnitzel first in flour, then in beaten eggs, and finally coat with crushed corn flakes. Fry in the remaining hot clarified butter over medium heat for 2–3 minutes per side until golden brown.

4. 4.

   Peel the cucumber, halve it lengthwise, remove seeds with a spoon, and dice. Mix cucumber and dill into the potato mixture. Season with salt, pepper, and vinegar to taste.

5. 5.

   Arrange the potato‑cucumber salad on a plate and place the schnitzels on top. Garnish with dill sprigs if desired and serve immediately.