Wiener Schnitzel with Potato Salad
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 veal schnitzel from the upper shell
- salt
- pepper
- Flour
- 2 egg (s)
- breadcrumbs
- Butter or clarified butter
- 750 g jacket potato (s)
- 50 g bacon, fatter
- 1 onion (s)
- 3 pickled cucumber (s)
- 1 egg (s)
- 1 cup meat salad from the butcher
- 125 g mayonnaise
- salt
- Black pepper from the mill
- Lemon juice
- 1 tablespoon mustard
- 100 g meat sausae, diced
Print Recipe
Pin Recipe Instructions
- Cut into the schnitzel several times on the edge, carefully knock out thinly, lightly salt. Whisk eggs and add a little salt. Turn the meat in flour, dip in egg. Then turn in breadcrumbs and press the breadcrumbs on firmly. Heat plenty of butter in a copper pan (alternatively another pan) and bake the schnitzel in it until golden yellow, repeatedly pouring the hot fat over the schnitzel with a metal spoon and draining on kitchen paper. Skip the fat bacon and set aside. Make mayonnaise or use ready-made mayonnaise. Cut the jacket potatoes into slices. Grate the onions and dice the cucumber. Boil the egg and dice. Mix a salad from all the ingredients. Season to taste with salt, pepper and lemon juice and let it steep.
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