🍽️ Wiener Schnitzel with Lemon Crust and Creamy Mashed Potatoes

Name: Wiener Schnitzel with Lemon Crust and Creamy Mashed Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g starchy potatoes; 200 ml milk; 20 g butter; salt; nutmeg; 4 tbsp roasted onions; 4 tbsp chive rings; 1 untreated lemon; 100 g breadcrumbs; salt; pepper (from the mill); 1 pinch paprika powder (mild sweet); 4 veal schnitzels (approx. 160 g each); 2 tbsp flour; 1 egg; 80 g ghee

725 kcal · 30 min · 4 servings

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Ingredients

800 g starchy potatoes
200 ml milk
20 g butter
salt
nutmeg
4 tbsp roasted onions
4 tbsp chive rings
1 untreated lemon
100 g breadcrumbs
salt
pepper (from the mill)
1 pinch paprika powder (mild sweet)
4 veal schnitzels (approx. 160 g each)
2 tbsp flour
1 egg
80 g ghee

Instructions

1. Wash the potatoes thoroughly. If they are dirty, scrub them clean. Place the potatoes in a pot.
2. Cover the potatoes with just enough water. Cover the pot and bring the water to a boil.
3. Reduce the heat. Cook the potatoes covered for about 30 minutes until tender.
4. Drain the water. Peel the potatoes while they are still hot.
5. Press the potatoes through a potato ricer into a large bowl.
6. Heat the milk in a small saucepan and bring it to a boil. Remove the pan from the heat.
7. Add the butter in pieces to the mashed potatoes. Season with salt and nutmeg.
8. Stir the butter into the potatoes with a cooking spoon.
9. Pour the hot milk into the potatoes gradually. Stir constantly until the milk is absorbed.
10. The result should be a loose, creamy mash. Stir in the fried onions and chives.
11. Finally, adjust the seasoning of the mashed potatoes with salt and pepper.
12. Wash the lemon under hot water and dry it. Grate the zest finely.
13. Squeeze the juice from the lemon.
14. Mix the lemon zest with the breadcrumbs in a shallow dish.
15. Add some salt, pepper, and paprika powder to the breadcrumbs. Mix everything well.
16. Wash the schnitzels and pat them dry with kitchen paper.
17. Pound the schnitzels slightly flat if desired.
18. Drizzle the schnitzels with some lemon juice.
19. Dust the schnitzels with flour on both sides. Shake off excess flour.
20. Whisk the egg in a shallow dish until homogeneous.
21. Coat the schnitzels in the beaten egg, ensuring they are fully covered.
22. Coat the schnitzels in the lemon breadcrumb mixture. Press the coating firmly onto the meat.
23. Heat the ghee (clarified butter) in a large frying pan.
24. Fry the schnitzels on each side for about 2 to 3 minutes until golden brown.
25. Baste the schnitzels with hot ghee repeatedly while frying.
26. Serve the finished schnitzels together with the mashed potatoes.

Nutrition per serving

kcal: 725
Protein: 53 g · Fett/Fat: 29 g · Carbs: 60 g