Vienna Schnitzel with Potatoes and Cucumber Salad

Ingredients

• 600 g small, waxy potatoes
• Salt
• 1 cucumber
• 140 g sour cream
• 2 tbsp natural yogurt
• 1.5 tbsp freshly chopped dill
• Salt
• Pepper (freshly ground)
• 1 tsp lemon juice
• 3 Tbsp sweet mustard
• 2 tbsp horseradish cream (jarred)
• 8 veal schnitzels (pre‑prepared, 80 g each)
• 80 g flour (for dredging)
• 1 egg
• 120 g breadcrumbs
• 3 tbsp clarified butter
• 2 tbsp butter
• 2 tbsp chopped parsley (cut into strips)
• 4 lemon slices (for garnish)

Instructions

1. 1.

   Wash the potatoes and cook in boiling salted water for about 25 minutes.

2. 2.

   Meanwhile peel the cucumber, cut it lengthwise in half, remove seeds, and slice thinly or shave into ribbons.

3. 3.

   Whisk together sour cream, yogurt, and dill; season with salt, pepper, and lemon juice.

4. 4.

   Fold cucumber slices into the dressing and let sit briefly to absorb flavors.

5. 5.

   Mix mustard with horseradish cream.

6. 6.

   Wash schnitzels, pat dry, flatten them, spread the mustard mixture on each piece, then bread: first coat in flour, dip in beaten egg, finally roll in breadcrumbs.

7. 7.

   Press the coating firmly onto the meat and fry the schnitzels in hot clarified butter until golden‑brown.

8. 8.

   Drain potatoes, rinse with cold water, peel off skins.

9. 9.

   In a hot pan melt butter, brown the peeled potatoes all around, add parsley, and stir to combine.

10. 10.

    Plate the schnitzels with parsley‑potatoes and garnish with lemon slices. Serve cucumber salad separately in bowls.