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🍽️ Wiener Schnitzel with Potatoes

755 kcal · 30 min · 4 servings

Ingredients

• 4 veal schnitzels
• 2 eggs
• 150 g breadcrumbs
• 50 g flour
• salt
• pepper
• 2 tbsp clarified butter
• 1 head lettuce
• 1 container sour cream
• 0.5 lemon (juice)
• 700 g waxy potatoes
• 0.5 bunch parsley
• 2 tbsp butter
• 1 unwaxed lemon

Instructions

1. 1. Thoroughly clean the potatoes, cover with water and cook for about 25 minutes. Drain and let steam for a short while, then peel.
2. 2. Rinse the meat, pat dry with a kitchen towel, remove the fat edge if necessary, and pound lightly.
3. 3. In a deep bowl, whisk the eggs well with salt and pepper.
4. 4. Place the breadcrumbs and flour on separate plates. Dip the schnitzels first in the flour, then through the egg, and finally roll them in the breadcrumbs.
5. 5. Heat the clarified butter and fry the schnitzels in batches until golden brown on both sides, then keep warm.
6. 6. Wash the lettuce, pat dry, and tear into small pieces. Mix sour cream with lemon juice, salt, and pepper.
7. 7. Toss the potatoes in the butter. Finely chop the parsley and sprinkle it over them. Slice the lemon.
8. 8. Arrange the lettuce leaves, potatoes, and schnitzels on plates, drizzle the salad with the sauce, and garnish with the lemon slices.

Nutrition per serving

• kcal: 755
• Protein: 55 g · Fett/Fat: 28 g · Carbs: 68 g