Vienna-Style Schnitzel with Potato Salad

Ingredients

• 0.8 kg potatoes
• 0.5 cucumber
• 2 onions
• 2 stalks Parsley
• Salt
• Pepper
• 6 tbsp white wine vinegar
• 50 ml Vegetable broth
• 4 tbsp oil
• 1 tbsp mustard (medium sharp)
• 8 small veal schnitzels (about 80-100 g each)
• 2 tbsp flour
• 2 Eggs
• 100 g breadcrumbs (as needed)
• 1 lemon
• butterfat for frying

Instructions

1. 1.

   Wash the potatoes and cook them in plenty of salted water or in a pressure cooker until tender. (Salted water about 25‑30 min.; pressure cooker about 15 min.)

2. 2.

   Meanwhile, peel the onions, finely dice them and sauté in oil, pour in broth, bring to a boil once and set aside. Stir in mustard and vinegar, add a little water if needed, season with salt and pepper.

3. 3.

   Wash the parsley, shake dry and chop, add it. Peel the cucumber, slice thinly and fold into the dressing.

4. 4.

   Pat the schnitzels between two sheets of foil until thin, season with pepper and dust with flour.

5. 5.

   Beat the eggs in a bowl. Dip the schnitzels first in the egg mixture then coat them in breadcrumbs, pressing firmly to adhere.

6. 6.

   Peel the potatoes and cut them into thin slices, add them to the dressing and mix well. Season the potato salad with salt, pepper and optionally more broth.

7. 7.

   Heat plenty of butterfat in two pans and fry the schnitzels until golden yellow.

8. 8.

   Drain on kitchen paper and arrange two schnitzels with the potato salad on plates. Serve garnished with lemon wedges.