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🍽️ Viennese Schnitzel with Classic Potato Salad

610 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 1 kg
• salt pinch
• onions, yellow 1 pc.
• vegetable broth 200 ml
• oil 3 tbsp
• vinegar 2 tbsp
• mustard 1 tbsp
• pepper, black ground pinch
• sugar pinch
• ham schnitzel from the top round of pork 600 g
• wheat flour, Type 405 4 tbsp
• eggs 2 pc.
• breadcrumbs 8 tbsp
• butter 4 tbsp
• gherkins 10 pc.
• parsley, fresh 10 g
• chives, fresh 10 g
• lemons 1 pc.

Instructions

1. 1. Wash the potatoes thoroughly under running water.
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 to medium and cook the potatoes for about 20 minutes until tender.
5. 5. Drain the cooking water and let the potatoes cool down slightly.
6. 6. Peel the cooled potatoes.
7. 7. Slice the potatoes into even rounds.
8. 8. Rinse the pot thoroughly.
9. 9. Cut the onion in half and remove the skin.
10. 10. Dice the onion finely.
11. 11. Pour the broth into the clean pot and stir if necessary to combine.
12. 12. Heat the broth in the pot.
13. 13. Add the diced onions, oil, vinegar, mustard, salt, pepper, and sugar to the hot broth.
14. 14. Mix the ingredients well to create the dressing.
15. 15. Pour the warm dressing over the potato slices.
16. 16. Set the salad aside to let the flavors meld.
17. 17. Place a schnitzel between two layers of cling film.
18. 18. Pound the schnitzel flat until it is thin.
19. 19. Season the schnitzel on both sides with salt and pepper.
20. 20. Prepare three deep plates for the breading.
21. 21. Place flour on the first plate.
22. 22. Whisk the egg on the second plate.
23. 23. Place the breadcrumbs on the third plate.
24. 24. Coat the schnitzel in the flour first.
25. 25. Dip the floured schnitzel into the egg next.
26. 26. Press the egg-coated schnitzel firmly into the breadcrumbs last.
27. 27. Melt the butter in a frying pan over medium heat.
28. 28. Fry the schnitzels for about 2 minutes on each side until golden brown.
29. 29. Drain the cornichons.
30. 30. Trim the ends of the cornichons.
31. 31. Dice the cornichons finely.
32. 32. Wash the parsley and chives.
33. 33. Dry the herbs thoroughly.
34. 34. Pluck the leaves from the stems if necessary.
35. 35. Chop the herbs finely.
36. 36. Add the diced cornichons and chopped herbs to the potato salad.
37. 37. Finally, season the salad to taste with salt and pepper.
38. 38. Wash the lemon.
39. 39. Cut the lemon into eighths.
40. 40. Plate the schnitzels.
41. 41. Serve with the potato salad.
42. 42. Garnish the dish with the lemon wedges.

Nutrition per serving

• kcal: 610
• Protein: 32 g · Fett/Fat: 28 g · Carbs: 61 g