Vienna Schnitzel and Potato Salad with Cucumbers

Ingredients

• 800 g sweet potatoes
• Salt
• 1 tsp Caraway seeds
• 0.5 cucumber
• 1 tbsp butter
• 1 onion
• 150 ml hot beef broth
• 4 tbsp brandy vinegar
• pepper (ground)
• a pinch sugar
• 4 tbsp Vegetable oil
• chives (for garnish)
• 4 veal schnitzels (e.g., from the top loin), about 140 g each
• Salt
• pepper (ground)
• 3 tbsp Flour
• 2 Eggs
• 2 Tbsp whipping cream
• 150 g breadcrumbs
• 3 tbsp clarified butter

Instructions

1. 1.

   Wash the potatoes and cook them in plenty of salted caraway water for about 30 minutes. Drain, let cool slightly, peel, slice into rounds and place in a bowl. Heat the butter and sauté finely diced onion until translucent, then add to the onions. Pour the broth over the potatoes, add vinegar, season with salt, pepper and sugar. Peel the cucumber and cut into thin slices or shave. Fold the cucumber into the potato salad and let it rest.

2. 2.

   Flatten each schnitzel, season with salt and pepper. Whisk the eggs with cream. Dredge the meat in flour, then dip through the egg mixture and coat with breadcrumbs, pressing lightly to adhere.

3. 3.

   Fry the schnitzels in a large pan with hot clarified butter over medium heat for about 1–2 minutes per side until golden brown. Drain on kitchen paper. Add some of the oil to the salad and adjust seasoning. Sprinkle with chives. Serve the schnitzels with the potato‑cucumber salad.