Wiener Schnitzel

Ingredients

• 800 g starchy potatoes
• Salt
• 0.5 cucumber
• 120 g cherry tomatoes
• 1 onion
• 1 handful chives
• 250 ml hot meat broth
• 2 tbsp Rapeseed oil
• 2 tbsp olive oil
• 3 tbsp white wine vinegar
• 2 tsp grainy mustard
• pepper (ground)
• a pinch sugar
• 4 veal cutlets (e.g., from the upper thigh), 160 g each
• Salt
• pepper (ground)
• 2 Eggs
• 2 Tbsp whipping cream
• 3 tbsp Flour
• 200 g bread crumbs
• 6 tbsp clarified butter
• 1 lemon
• 1 tbsp capers

Instructions

1. 1.

   Wash the potatoes and simmer in salted water for about 30 minutes. Drain, let steam briefly, peel, and slice into rounds. Peel and thinly julienne the cucumber. Wash and halve the cherry tomatoes. Peel and finely dice the onion. Shake dry the chives and cut into fine ribbons. Combine all in a large bowl. Add broth, oils, vinegar, and mustard; gently mix and season with salt, pepper, and sugar. Let rest until the schnitzels are ready and transfer to a serving dish.

2. 2.

   Wash the veal cutlets, pat dry, flatten lightly, season with salt and pepper. Whisk eggs with cream. Dredge meat in flour, dip through egg mixture, then coat with bread crumbs. Press gently. In a large pan over medium heat, brown each side for about 3–4 minutes in clarified butter, basting frequently. Drain on paper towels. Plate the schnitzels, garnish with lemon wedges and capers, and serve alongside the potato salad.