← All recipes

🍽️ Crispy Mini Schnitzels on Fresh Potato Salad

470 kcal · 30 min · 4 servings

Crispy Mini Schnitzels on Fresh Potato Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Boil the unpeeled potatoes in plenty of water until tender.
  3. 3. Drain the cooking water.
  4. 4. Let the potatoes cool briefly until you can handle them.
  5. 5. Peel the cooled potatoes.
  6. 6. Cut the potatoes in half lengthwise.
  7. 7. Slice the potato halves into thick rounds.
  8. 8. Let the potato slices cool completely.
  9. 9. Wash the radishes.
  10. 10. Halve the radishes.
  11. 11. Slice the radishes thinly.
  12. 12. Trim the spring onions.
  13. 13. Wash the spring onions.
  14. 14. Cut the spring onions into small rings.
  15. 15. Mix 5 tablespoons of sunflower oil with 3 tablespoons of apple cider vinegar.
  16. 16. Place the cooled potatoes in a large bowl.
  17. 17. Add the spring onion rings to the bowl.
  18. 18. Add the radish slices to the bowl.
  19. 19. Pour the oil-vinegar mixture over the vegetables.
  20. 20. Season the salad generously with salt and pepper.
  21. 21. Toss the salad gently until everything is evenly coated.
  22. 22. Flatten the cutlets slightly by pressing them with the palm of your hand.
  23. 23. Whisk the eggs in a separate shallow dish.
  24. 24. Season the egg mixture with salt and pepper.
  25. 25. Dredge the meat in flour first.
  26. 26. Shake off the excess flour from the meat.
  27. 27. Dip the meat into the egg mixture.
  28. 28. Finally coat the meat in the breadcrumbs.
  29. 29. Press the breadcrumbs firmly onto the meat.
  30. 30. Heat plenty of oil in a heavy pan.
  31. 31. Fry the cutlets on both sides until golden brown.
  32. 32. Place the finished cutlets on kitchen paper.
  33. 33. Let the excess oil be absorbed from the cutlet.
  34. 34. Arrange two cutlets on top of the potato salad.
  35. 35. Serve the dish immediately.

Nutrition per serving