Vienna Schnitzel with Potato Salad

Ingredients

• 800 g potatoes
• Salt
• 1 tsp Caraway seeds
• 1 onion
• 3 tbsp vegetable oil
• 250 ml hot beef broth
• 3 tbsp brandy vinegar
• pepper (ground)
• 1 pinch sugar
• 8 veal schnitzels (e.g., from the top loin), 60 g each
• 200 g breadcrumbs
• 2 Eggs
• 2 Tbsp whipping cream
• 3 tbsp Flour
• 6 tbsp clarified butter
• Salt
• pepper (ground)
• lingonberries
• cress

Instructions

1. 1.

   Wash the potatoes and cook them in salted caraway water for about 30 minutes. Drain, peel, slice, and place in a bowl. Peel the onion, finely dice it, and sauté it in 1 tbsp hot oil until translucent. Deglaze with broth and pour over the potatoes. Add vinegar, season with salt, pepper, and sugar. Let it rest while the schnitzels finish cooking.

2. 2.

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

3. 3.

   Pan-fry the schnitzels in a large skillet over medium heat for about 1–2 minutes per side until golden brown. Drain on kitchen paper.

4. 4.

   Add remaining oil to the salad and season. Arrange the schnitzels atop the salad and serve garnished with lingonberries and cress as desired.