Vienna-Style Schnitzel with Potato Salad
A fresh recipe featuring Vienna-style schnitzel served with potato salad, inspired by the Kalb category. Try this and other dishes from Spoonsparrow!
Ingredients
- 800 g waxy potatoes
- 150 ml hot meat broth
- 5 tbsp brandy vinegar
- Salt
- black pepper (freshly ground)
- 80 g onions
- 5 tbsp Rapeseed Oil
- 2 tbsp chives rings
- 8 veal schnitzels (e.g., from the top loin), 60 g each
- Salt
- black pepper (freshly ground)
- 200 g breadcrumbs
- 2 Eggs
- 2 tbsp heavy cream (at least 30% fat)
- 3 tbsp Flour
- 50 g clarified butter
- 4 lemon wedges
- parsley (for garnish)
Instructions
-
1.
Wash the potatoes and cook them in plenty of water for 25-30 minutes until tender. Peel, slice, then pour hot broth and vinegar over them, season with salt and pepper, and let stand for 30 minutes.
-
2.
After 30 minutes, peel the onions and finely chop them. Mix into the salad with rapeseed oil.
-
3.
Wash the schnitzels, gently flatten them, and season with salt and pepper.
-
4.
Place breadcrumbs on a plate. Whisk eggs with cream and pour onto another plate. Dredge each schnitzel in flour, then dip in the egg mixture, and finally coat with breadcrumbs.
-
5.
Heat clarified butter in a pan and fry the schnitzels 1-2 minutes per side until golden brown. Remove and drain on paper towels.
-
6.
Fold chives rings into the salad and adjust seasoning.
-
7.
Plate the schnitzels atop the potato salad, garnish with lemon wedges and parsley, and serve.
