Summary

Ingredients

• 4 egg (s)
• some salt and pepper
• 100 grams flour
• 200 g breadcrumbs or breadcrumbs
• 4 veal schnitzel from the thigh, thinly sliced
• some clarified butter
• 1 lemon (s), possibly 2, the juice it
• 1 cucumber (s)
• 800 g jacket potato (s), peeled, preferably from the day before
• 6 shallot (s)
• 300 ml broth, instant
• 1 tablespoon vinegar (white wine vinegar)
• 1 tablespoon mustard (Dijon mustard), coarser
• some salt and pepper

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Instructions

1. For the schnitzel, whisk the eggs, season with salt and pepper and place in a flat dish. Put the flour in another flat pan, as well as the breadcrumbs. First turn the schnitzel in the flour, then pull it through the beaten egg and finally press it into the breadcrumbs. Pull through the egg a second time and press into the breadcrumbs again.
2. Heat the clarified butter in a pan and fry the schnitzel in it over medium heat until golden brown. Then drain the schnitzel on kitchen paper. Pour off the fat and deglaze the pan with lemon juice and pour it over the schnitzel.
3. For the potato and cucumber salad, peel and core the cucumber and cut into fine slices. Cut the potatoes into slices (not too thick) and place in a bowl with the cucumber slices.
4. Peel the shallots and cut into fine rings. Bring the broth with the shallots and the vinegar to the boil and let it steep for 5 minutes. Pour the warm broth over the potatoes and cucumber. Fold in the mustard and season with salt and pepper. Serve with the schnitzel.