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🍽️ Wiener Schnitzel with North German Potato and Cucumber Salad

750 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 1 kg
• salt pinch
• ham schnitzel from the top round of pork 600 g
• lemons 1 pc.
• mayonnaise 4 tbsp
• mustard 1 tsp
• sour cream 2 tbsp
• salad cucumbers 1 pc.
• chives, fresh 10 g
• pepper, black ground pinch
• sugar pinch
• wheat flour, Type 405 4 tbsp
• eggs 2 pc.
• breadcrumbs 80 g
• oil 6 tbsp
• roasted onions 4 tbsp

Instructions

1. 1. Wash the potatoes thoroughly and cut them into wedges.
2. 2. Place the potatoes in a pot with lightly salted water.
3. 3. Bring the water to a boil and cook the potatoes covered over medium heat for about 15 minutes.
4. 4. Rinse the schnitzels under running water.
5. 5. Pat the schnitzels dry with a kitchen towel and set them aside.
6. 6. Wash the lemon and cut it in half.
7. 7. Squeeze the juice from one half of the lemon.
8. 8. Cut the other half of the lemon into wedges.
9. 9. Mix mayonnaise, mustard, sour cream, and 2 tablespoons of lemon juice in a bowl.
10. 10. Wash the cucumber and peel it.
11. 11. Cut the cucumber lengthwise into quarters.
12. 12. Remove the seeds from the cucumber pieces.
13. 13. Cut the cucumber pieces diagonally into bite-sized pieces.
14. 14. Toss the cucumber pieces with the prepared dressing mixture.
15. 15. Wash the chives and shake them dry.
16. 16. Cut the chives into fine rings.
17. 17. Place the drained, hot potatoes in a colander.
18. 18. Let the potatoes drain for a short moment.
19. 19. Add the hot potatoes to the cucumbers.
20. 20. Mix everything well together.
21. 21. Season the salad with salt, pepper, and sugar.
22. 22. Set the salad aside.
23. 23. Spread flour on one plate.
24. 24. Whisk the eggs in a second bowl or on a second plate.
25. 25. Spread breadcrumbs on a third plate.
26. 26. Place a schnitzel between two layers of cling film.
27. 27. Pound the meat flat using the bottom of a frying pan.
28. 28. Season the schnitzels with salt and pepper.
29. 29. Coat a schnitzel in the flour.
30. 30. Shake off any excess flour.
31. 31. Dip the schnitzel into the whisked eggs.
32. 32. Let the excess egg drip off for a moment.
33. 33. Roll the schnitzel in the breadcrumbs.
34. 34. Press the coating lightly.
35. 35. Heat oil in a frying pan over medium heat.
36. 36. Fry the schnitzels in the hot fat for about 2 to 3 minutes on each side until golden brown.
37. 37. Pour the hot oil from the pan over the meat repeatedly.
38. 38. Let the finished schnitzels drain briefly on kitchen paper.
39. 39. Plate the schnitzels.
40. 40. Serve them together with the potato-cucumber salad and the lemon wedges.
41. 41. Sprinkle the dishes with fried onions and chives.
42. 42. Enjoy your meal!

Nutrition per serving

• kcal: 750
• Protein: 38 g · Fett/Fat: 44 g · Carbs: 47 g