🍽️ Wiener Schnitzel with Parsley Potatoes

Name: Wiener Schnitzel with Parsley Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 4 veal schnitzels; 2 eggs; 150 g breadcrumbs; 50 g flour; salt; pepper; 2 tbsp clarified butter; 1 head lettuce; 100 g sour cream; 0.5 lemon (juice); 700 g waxy potatoes; 0.5 bunch parsley; 2 tbsp butter; 1 unwaxed lemon

708 kcal · 30 min · 4 servings

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Ingredients

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

Instructions

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. Rinse the meat, pat dry with a kitchen towel, remove any fat edge if necessary, and pound lightly flat.
3. In a deep plate, beat the eggs well with salt and pepper.
4. Place the breadcrumbs and flour on separate plates. Dredge the schnitzels first in flour, then dip them in the egg, and finally roll them in the breadcrumbs.
5. Heat the clarified butter in a pan and fry the schnitzels in portions, golden brown on both sides, keeping them warm.
6. Wash the lettuce, spin dry, and tear into bite-sized pieces. Mix the sour cream with lemon juice, salt, and pepper.
7. Toss the potatoes in the butter. Finely chop the parsley and sprinkle it over them. Slice the lemon.
8. Arrange the lettuce leaves, potatoes, and schnitzels on the plates, drizzle the salad with the sauce, and garnish with lemon slices.

Nutrition per serving

kcal: 708
Protein: 55 g · Fett/Fat: 23 g · Carbs: 67 g