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🍽️ Small Spoon Snacks with Potato Salad and Mini Schnitzel Strips

146 kcal · 30 min · 4 servings

Ingredients

• 300 g potatoes
• salt
• pepper (from the mill)
• 3 tbsp meat broth
• 2 tbsp white wine vinegar
• 2 tbsp oil
• 1 tsp mustard
• 1 small red onion (chopped)
• 400 g thin veal schnitzels (2 thin veal schnitzels)
• 2 tbsp flour
• 1 egg
• 4 tbsp breadcrumbs
• clarified butter (for frying)
• 2 tbsp chive rings

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Place the potatoes in salted water and cook them for about 25 minutes until tender.
3. 3. Drain the cooking water and let the potatoes steam dry for a moment.
4. 4. Slice the cooled potatoes into thin rounds.
5. 5. Whisk vegetable broth, vinegar, oil, and mustard together in a bowl.
6. 6. Season the dressing mixture with salt and pepper.
7. 7. Add the warm potato slices and the onions to the dressing mixture.
8. 8. Taste the potato salad one last time and adjust the seasoning if needed.
9. 9. Wash the schnitzels and pat them dry with a kitchen towel.
10. 10. Cut each schnitzel into five narrow strips.
11. 11. Season the schnitzel strips with salt and pepper.
12. 12. Coat the schnitzels in flour first.
13. 13. Dip the floured schnitzels into the beaten egg.
14. 14. Coat the egg-dipped schnitzels in breadcrumbs.
15. 15. Heat clarified butter in a frying pan.
16. 16. Fry the mini schnitzel strips until golden brown.
17. 17. Stir chopped chives into the finished potato salad.
18. 18. Serve the salad and schnitzels on large spoons.

Nutrition per serving

• kcal: 146
• Protein: 10 g · Fett/Fat: 7 g · Carbs: 10 g