🍽️ Crispy Wiener Schnitzel with Fresh Potato and Cucumber Salad

Name: Crispy Wiener Schnitzel with Fresh Potato and Cucumber Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g sweet potatoes; salt; 1 tsp caraway seeds; 0.5 cucumber; 1 tbsp butter; 1 onion; 150 ml hot beef broth; 4 tbsp brandy vinegar; pepper (from the mill); 1 pinch sugar; 4 tbsp vegetable oil; chives (for garnishing); 4 veal cutlets (e.g. from the top round), approx. 140 g each; salt; pepper (from the mill); 3 tbsp flour; 2 eggs; 2 tbsp heavy cream; 150 g breadcrumbs; 3 tbsp ghee

864 kcal · 30 min · 4 servings

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Ingredients

800 g sweet potatoes
salt
1 tsp caraway seeds
0.5 cucumber
1 tbsp butter
1 onion
150 ml hot beef broth
4 tbsp brandy vinegar
pepper (from the mill)
1 pinch sugar
4 tbsp vegetable oil
chives (for garnishing)
4 veal cutlets (e.g. from the top round), approx. 140 g each
salt
pepper (from the mill)
3 tbsp flour
2 eggs
2 tbsp heavy cream
150 g breadcrumbs
3 tbsp ghee

Instructions

1. Wash the potatoes thoroughly.
2. Fill a pot with water, add plenty of salt and cumin, and bring it to a boil.
3. Cook the potatoes in it for about 30 minutes until tender.
4. Drain the water and let the potatoes cool down briefly.
5. Peel the cooled potatoes.
6. Slice the potatoes.
7. Place the potato slices in a large bowl.
8. Heat the butter in a pan.
9. Finely dice the onions and sauté them in the hot butter until translucent.
10. Add the sautéed onions to the potatoes in the bowl.
11. Pour the broth over the potato and onion mixture.
12. Add the vinegar.
13. Season the salad with salt, pepper, and sugar.
14. Peel the cucumber.
15. Slice the cucumber thinly or grate it.
16. Gently fold the cucumber slices into the potato salad.
17. Let the salad rest briefly to absorb the flavors.
18. Pound each schnitzel flat.
19. Salt and pepper the meat.
20. Whisk the eggs with the cream in a shallow dish.
21. Coat the meat in flour so it is completely covered.
22. Dip the floured meat into the egg-cream mixture.
23. Press the meat into the breadcrumbs to coat it.
24. Press the coating only lightly so it sticks.
25. Heat clarified butter in a large pan.
26. Fry the schnitzels until golden brown over medium heat.
27. Fry them for about 1 to 2 minutes per side.
28. Let the finished schnitzels drain on kitchen paper.
29. Stir the oil into the prepared salad.
30. Taste the salad and adjust the seasoning if needed.
31. Sprinkle the salad with fresh chives.
32. Serve the schnitzels together with the potato and cucumber salad.

Nutrition per serving

kcal: 864
Protein: 54 g · Fett/Fat: 32 g · Carbs: 87 g