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🍽️ Crispy Veal Schnitzel with Potatoes

566 kcal · 30 min · 4 servings

Ingredients

• 600 g firm-cooking potatoes
• salt
• 2 tbsp flour
• 2 eggs
• 125 g breadcrumbs
• 4 veal schnitzels approx. 160 g each (e.g. from the top round)
• pepper (from the mill)
• 3 tbsp clarified butter
• 1 tbsp freshly chopped parsley

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes in half and place them in salted water.
3. 3. Boil the potatoes for about 25 minutes until they are cooked through.
4. 4. Place the flour in a shallow dish.
5. 5. Place the breadcrumbs in a separate shallow dish.
6. 6. Beat the eggs in a third dish.
7. 7. Pound the meat flat until it is about 4 millimeters thick.
8. 8. Season the meat with salt and pepper on both sides.
9. 9. Coat the meat in the flour and shake off any excess.
10. 10. Dip the meat into the beaten eggs.
11. 11. Press the meat gently into the breadcrumbs to help them stick.
12. 12. Heat ghee in a frying pan.
13. 13. Fry the schnitzels on both sides for about 5 minutes until golden brown.
14. 14. Pour hot fat over the schnitzels repeatedly while frying.
15. 15. Turn the schnitzels once halfway through the cooking time.
16. 16. Drain the cooked potatoes.
17. 17. Sprinkle the potatoes with parsley.
18. 18. Plate the potatoes.
19. 19. Toss the potatoes in hot butter if desired.
20. 20. Let the schnitzels drain on kitchen paper.
21. 21. Serve the schnitzels together with the potatoes.
22. 22. Serve lingonberries and lemon wedges on the side if desired.

Nutrition per serving

• kcal: 566
• Protein: 52 g · Fett/Fat: 16 g · Carbs: 52 g