← All recipes

🥗 Classic Wiener Schnitzel with Potato and Cucumber Salad

662 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly firm 1 kg
• salt pinch
• onions, yellow 1 pc.
• parsley, fresh 10 g
• cucumbers 1 pc.
• vegetable broth 100 ml
• oil 9 tbsp
• vinegar 3 tbsp
• mustard 2 tsp
• pepper, black ground pinch
• calf schnitzel 600 g
• breadcrumbs 8 tbsp
• eggs 2 pc.
• wheat flour, Type 405 4 tbsp
• lemons 1 pc.
• anchovy fillets in olive oil 5 g
• lingonberries 4 tsp

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot and cover them with salted water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat, cover the pot, and cook the potatoes for about 20 to 25 minutes until tender.
5. 5. Cut the onions in half and remove the skin.
6. 6. Dice the onions finely.
7. 7. Wash the parsley and shake it dry.
8. 8. Pluck the parsley leaves from the stems and chop them finely.
9. 9. Wash the cucumber and cut off the ends.
10. 10. Slice the cucumber into thin slices.
11. 11. Heat 3 tablespoons of oil in a pot over high heat.
12. 12. Fry the onions in it for about 1 minute.
13. 13. Deglaze the onions with vegetable broth.
14. 14. Bring the broth to a brief boil.
15. 15. Stir 3 tablespoons of vinegar and 2 tablespoons of mustard into the hot broth.
16. 16. Season the sauce with salt and pepper.
17. 17. Drain the cooked potatoes.
18. 18. Peel the potatoes while they are still lukewarm.
19. 19. Slice the peeled potatoes into thin slices.
20. 20. Pour the lukewarm dressing over the lukewarm potato slices in a bowl.
21. 21. Add the cucumber slices.
22. 22. Mix everything well together.
23. 23. Let the salad marinate for at least 20 minutes.
24. 24. Season the salad to taste with salt and pepper.
25. 25. Wash the schnitzels and pat them dry.
26. 26. Place the schnitzels between two layers of cling film.
27. 27. Pound the schnitzels flat until they are thin.
28. 28. Season the schnitzels with salt and pepper.
29. 29. Fill a deep plate with breadcrumbs.
30. 30. Whisk the eggs in a second deep plate.
31. 31. Fill flour in a third deep plate.
32. 32. Roll each schnitzel first in the flour.
33. 33. Dip the floured schnitzel into the egg mixture.
34. 34. Roll the egg-coated schnitzel last in the breadcrumbs.
35. 35. Press the breading lightly.
36. 36. Heat 6 tablespoons of oil in a frying pan over medium heat.
37. 37. Fry the schnitzels on all sides for about 4 minutes until golden brown.
38. 38. Place the finished schnitzels on a plate lined with kitchen paper.
39. 39. Let the schnitzels drain slightly.
40. 40. Wash the lemon.
41. 41. Cut the lemon into wedges.
42. 42. Taste the potato and cucumber salad again.
43. 43. Serve the Wiener schnitzel with the salad.
44. 44. Garnish the dish with an anchovy fillet, a lemon wedge, and lingonberries.

Nutrition per serving

• kcal: 662
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 62 g