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🍽️ Classic Wiener Schnitzel with Potato Salad

716 kcal · 30 min · 4 servings

Ingredients

• 1 kg firm-cooking potatoes
• 2 tsp caraway seeds
• 1 onion
• 150 ml meat broth
• 1 tbsp mustard
• 3 tbsp vinegar
• salt
• pepper (from the mill)
• 1 pinch raw cane sugar
• 2 tbsp wheat germ oil
• 4 veal schnitzels (approx. 125 g each)
• 100 g spelt flour Type 1050
• 3 eggs
• 125 g wholemeal breadcrumbs
• 5 tbsp rapeseed oil
• 1 organic lemon

Instructions

1. 1. Wash the potatoes and place them in a pot. Cover with water and add cumin. Cook for about 25 minutes until tender. Drain the water and let the potatoes steam dry for a moment. Peel them and slice them.
2. 2. Peel the onion and dice it into small cubes. Heat the broth and stir in the onions, mustard, vinegar, a little salt, plenty of pepper, and the sugar. Gently fold the broth and oil into the potatoes. Season to taste and let the salad sit covered.
3. 3. Wash the cutlets and pat them dry. Pound them flat. Mix the flour with salt and pepper. Coat each cutlet first in the flour mixture, then dip it into the beaten eggs, and finally coat it in the breadcrumbs.
4. 4. Heat the oil in a pan. Fry the cutlets over high heat for about 3 minutes on each side until golden brown. Remove them and let the excess oil drain on kitchen paper.
5. 5. Wash the lemon and dry it. Cut it into wedges. Serve the classic Wiener Schnitzel with the potato salad and lemon wedges.

Nutrition per serving

• kcal: 716
• Protein: 40 g · Fett/Fat: 29 g · Carbs: 71 g