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🍽️ Crispy Schnitzel with Fresh Orange and Cucumber Salad

670 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• 2 untreated oranges
• 50 g smoked ham
• 2 tbsp white wine vinegar
• 4 tbsp vegetable oil
• 1 pinch sugar
• salt
• pepper (from the mill)
• 2 tbsp freshly chopped dill
• 4 veal schnitzels (e.g. from the top round), approx. 140 g each
• salt
• 3 tbsp horseradish (jar)
• 2 eggs
• 2 tbsp whipping cream
• 3 tbsp flour
• 100 g breadcrumbs
• 50 g ghee

Instructions

1. 1. Wash the cucumber thoroughly and cut off the ends.
2. 2. Cut the cucumber in half lengthwise and slice it thinly.
3. 3. Peel the oranges completely to remove all white pith.
4. 4. Segment the oranges over a bowl to catch the juice.
5. 5. Squeeze the remaining orange peels to extract the last drops of juice.
6. 6. Dice the bacon finely.
7. 7. Fry the bacon in a pan without extra oil until crispy.
8. 8. Let the bacon drain on kitchen paper.
9. 9. Whisk the orange juice with vinegar and oil for the dressing.
10. 10. Season the dressing with sugar, salt, and pepper to taste.
11. 11. Pound each schnitzel flat until it is thin.
12. 12. Lightly salt both sides of the schnitzels.
13. 13. Spread horseradish on one side of each schnitzel.
14. 14. Whisk the eggs with the cream in a shallow bowl.
15. 15. Coat the meat in flour until fully covered.
16. 16. Dip the floured meat into the egg-cream mixture.
17. 17. Gently press the meat into the breadcrumbs to coat it.
18. 18. Fry the schnitzels in a large pan over medium heat until golden brown.
19. 19. Fry the schnitzels for about 1 to 2 minutes per side.
20. 20. Let the finished schnitzels drain on kitchen paper.
21. 21. Mix the orange segments, bacon, dill, and cucumber slices with the dressing.
22. 22. Taste the salad one last time and adjust seasoning if needed.
23. 23. Serve the schnitzels on top of the plated salad.

Nutrition per serving

• kcal: 670
• Protein: 54 g · Fett/Fat: 32 g · Carbs: 40 g