Vienna Schnitzel with Potatoes

Ingredients

• 4 veal cutlets
• 4 tbsp flour
• 1 egg
• 2 tbsp milk
• 100 g breadcrumbs
• 1 kg potatoes
• 1 small cucumber
• 4 tbsp white wine vinegar
• 6 tbsp vegetable oil
• 1 onion
• 3 tbsp meat broth (from a jar)
• vegetable fat (for frying)
• 2 untreated lemons
• Salt
• ground pepper

Instructions

1. 1.

   Wash the meat, pat dry, pound lightly and season with salt. First coat in flour, then dip in beaten egg mixed with milk. Coat in breadcrumbs and press firmly.

2. 2.

   Wash potatoes and cook with skins on for 25 minutes, drain, let steam off, peel, and slice. Whisk vinegar, oil, salt, and pepper into a dressing and pour over the potatoes. Peel cucumber and julienne thinly, mix in. Dice onion finely and pour hot broth over it. Mix well and allow to absorb.

3. 3.

   Heat fat in a pan and fry the cutlets in batches until the coating is golden brown on both sides. Slice lemons and garnish the schnitzels with them, serving alongside the potato-cucumber salad.