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🍽️ Crispy Schnitzel with Warm Potato Salad

649 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• salt
• 1 large onion
• 150 ml meat broth
• 3 tbsp vinegar
• pepper (from the mill)
• 4 pork schnitzel (approx. 160 g each)
• 2 tbsp flour
• 2 eggs
• 60 g breadcrumbs
• 3 tbsp clarified butter
• 1 tbsp chive rings
• 3 tbsp vegetable oil

Instructions

1. 1. Place the potatoes in a pot with a little salted water.
2. 2. Boil the potatoes for about 30 minutes until they are cooked through.
3. 3. Let the potatoes cool down.
4. 4. Peel the cooled potatoes.
5. 5. Peel the onion.
6. 6. Cut the onion into fine dice.
7. 7. Slice the potatoes.
8. 8. Season the hot meat broth with vinegar, salt, and pepper.
9. 9. Pour the seasoned broth over the potato slices.
10. 10. Gently mix everything together.
11. 11. Let the salad sit for at least 10 minutes.
12. 12. Pound the schnitzels flat.
13. 13. Season the schnitzels with a little salt and pepper.
14. 14. Coat the schnitzels in flour.
15. 15. Whisk the egg in a separate bowl.
16. 16. Dip the floured schnitzels into the whisked egg mixture.
17. 17. Coat the egg-dipped schnitzels in the breadcrumbs.
18. 18. Heat the ghee (clarified butter) in a pan.
19. 19. Fry the schnitzels for about 5 minutes on one side.
20. 20. Fry the schnitzels for about 5 minutes on the other side.
21. 21. Chop the chives.
22. 22. Add the chives and oil to the potato salad.
23. 23. Mix the salad thoroughly.
24. 24. Taste the salad and adjust seasoning if needed.
25. 25. Plate the schnitzels.
26. 26. Serve the potato salad alongside the schnitzels on the plates.
27. 27. Serve with lemon wedges and mixed salad on the side.

Nutrition per serving

• kcal: 649
• Protein: 54 g · Fett/Fat: 26 g · Carbs: 49 g