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🍽️ Crispy Wiener Schnitzel with Fresh Potato Salad

820 kcal · 30 min · 4 servings

Ingredients

• 800 g potatoes
• salt
• 1 tsp caraway seeds
• 1 onion
• 3 tbsp vegetable oil
• 250 ml hot beef broth
• 3 tbsp brandy vinegar
• pepper (from the mill)
• 1 pinch sugar
• 8 veal schnitzels (e.g. from the top round), à 60 g
• 200 g breadcrumbs
• 2 eggs
• 2 tbsp whipping cream
• 3 tbsp flour
• 6 tbsp clarified butter
• salt
• pepper (from the mill)
• cranberries
• cress

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Fill a pot with water, add salt and cumin, and bring it to a boil.
3. 3. Add the potatoes to the boiling water and cook them for about 30 minutes until tender.
4. 4. Drain the water and let the potatoes drain briefly.
5. 5. Peel the still warm potatoes.
6. 6. Slice the peeled potatoes into thin rounds.
7. 7. Place the potato slices into a large bowl.
8. 8. Peel the onion.
9. 9. Dice the onion into very small cubes.
10. 10. Heat one tablespoon of oil in a small frying pan.
11. 11. Fry the onion cubes in the hot oil until they are soft and translucent.
12. 12. Deglaze the onions with the broth.
13. 13. Pour the hot broth immediately over the potatoes in the bowl.
14. 14. Add the vinegar to the potato broth.
15. 15. Season the salad with salt, pepper, and sugar.
16. 16. Let the salad marinate while you prepare the schnitzel.
17. 17. Pound each schnitzel flat until it is thin.
18. 18. Salt and pepper the meat slices.
19. 19. Whisk the eggs with the cream in a separate bowl.
20. 20. Coat each schnitzel in the flour so that it is completely covered.
21. 21. Dip the floured schnitzel into the egg-cream mixture.
22. 22. Press the schnitzel lightly into the breadcrumbs to coat it.
23. 23. Press the coating only lightly so that it adheres loosely.
24. 24. Heat oil in a large frying pan over medium heat.
25. 25. Fry the schnitzel in the pan.
26. 26. Fry each side for about 1 to 2 minutes until golden brown.
27. 27. Remove the cooked schnitzel from the pan.
28. 28. Place the schnitzel on kitchen paper to absorb excess fat.
29. 29. Stir the remaining oil into the prepared potato salad.
30. 30. Taste the salad one last time and adjust the seasoning.
31. 31. Place the potato salad onto the plates.
32. 32. Place one schnitzel on top of each mound of salad.
33. 33. Garnish the dishes as desired with cranberries and cress.
34. 34. Serve the dish immediately.

Nutrition per serving

• kcal: 820
• Protein: 42 g · Fett/Fat: 48 g · Carbs: 52 g