Wiener Schnitzel with Styrian Potato Salad

Summary

Ingredients

• 4 veal schnitzel, approx. 120 g each, thinly sliced from the veal shell
• salt and pepper
• 2 egg (s)
• 2 tablespoon whipped cream
• 50 grams flour
• 150 g breadcrumbs (homemade)
• 200 g clarified butter
• 50 ml oil, neutral, highly heatable
• Lemon (s), cut into wedges

For the salad:

• 900 g potato (s) (salad potatoes), waxy
• salt
• 0.5 ½ cucumber (s)
• 2 tablespoon bacon, diced
• 1 tablespoon butter
• 3 shallot (s), diced
• 5 tablespoon balsamic vinegar
• 200 ml beef broth, necessarily home-cooked (e.g. boiled beef broth)
• 1 tablespoon mustard, medium hot
• 5 tablespoon sunflower oil
• 50 ml pumpkin seed oil
• chives

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Instructions

1. Dab the veal escalope, spread it out on the work surface, place a freezer bag on top of each escalope and gently pound it a little thinner with a platter. The meat fibers should not break, it is sufficient to enlarge the surface of the meat a little. The bag is gentle on the meat. Salt and lightly pepper each processed schnitzel. Put all the schnitzel on top of each other. Prepare three deep plates. Put the flour in the first plate, the eggs in the second plate, whipped lightly with the cream, and the homemade breadcrumbs in the third plate. To do this, toast the toast slices lightly, let them cool down briefly, cut off the edges and then shred them in a moulinette or a similar chopper. It really tastes a lot better than store-bought breadcrumbs. As an alternative to toast, you can also use bread rolls. The egg and cream mixture is seasoned with half a teaspoon of salt. Now the individual veal schnitzel is dipped in flour, then in the egg mixture and finally in the breadcrumbs. Here the opinions of the experts differ. While some say do not press the breading, Johann Lafer expressly recommends it. Do not leave the breaded schnitzel for long, fry them as soon as possible. The best way to do this is to heat two pans with clarified butter / oil and place the schnitzel in them. Swivel the pan slightly so that the fat can slosh over the schnitzel, or alternatively pour the frying fat over the schnitzel with a tablespoon. This is how the beautiful waves are formed, i.e. the breading is prompted. The schnitzel does not have to roast for long, 1-2 minutes per side is sufficient. You can orientate yourself on the degree of browning, if it looks crispy and golden brown, then the schnitzel is ready. Degrease immediately on kitchen paper and, if necessary, keep warm individually at 80 °, preferably on a wire rack (on kitchen paper). If you are working with two pans, this is not absolutely necessary. The schnitzel is served with a lemon wedge. When fried this way, it`s absolutely crispy, juicy and flavorful on the inside. For the potato salad, it is best to boil the potatoes the day before. You take waxy potatoes, boil them in their skins, let them cool down and only peel them the next day. The cucumber is peeled, halved and pitted. Sliced it comes with the potato slices. For the salad sauce, the shallot and bacon cubes are fried in butter, deglazed with the light balsamic vinegar and topped with the meat soup. The whole thing is allowed to simmer a little and then seasoned with mustard, salt and pepper. If you want, you can also use spicy mustard. Pour the hot marinade and sunflower oil over the potato slices, mix well and let it steep for half an hour. Finish with pumpkin seed oil and chives rolls. To serve, place a dollop of potato salad on the plate, drizzle with pumpkin seed oil and place the schnitzel in the middle. Serve with the lemon wedge, which you can press over the schnitzel, but you don`t have to.

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