Wiener Schnitzel

Ingredients

• 600 g firm potatoes
• Salt
• 4 pickles
• 1 Red Onion
• 200 ml vegetable broth
• 3 tbsp wine vinegar
• 2 tbsp pickle juice
• 5 tbsp Rapeseed Oil
• 1 tbsp sharp mustard
• sugar
• pepper (ground)
• 4 veal cutlets (e.g., from the top round), 160 g each
• Salt
• pepper (ground)
• 2 Eggs
• 2 Tbsp whipping cream
• 3 tbsp Flour
• 200 g breadcrumbs
• 6 tbsp clarified butter
• 1 lemon
• 1 handful green salad (for garnish)

Instructions

1. 1.

   Wash the potatoes and cook in salted water for about 25 minutes. Then peel, steam to cool slightly, and slice. Dice the pickles and combine with the potatoes in a bowl.

2. 2.

   For the dressing, peel and finely dice the onion. Bring the broth to a boil. Remove from heat, stir in vinegar, pickle juice, oil, mustard, sugar, salt, and pepper. Pour over the potatoes, mix lightly, and let stand for about 10 minutes.

3. 3.

   Wash, pat dry, flatten, season with salt and pepper. Beat eggs with cream. Dredge meat in flour, dip in egg mixture, then coat with breadcrumbs. Press gently. In a large pan over medium heat, brown each side in clarified butter for 3‑4 minutes, basting frequently. Drain on paper towels. Plate the cutlets, place potato salad beside, and garnish with lemon wedges and green salad.