Schnitzel with Potato Salad
Crispy breaded schnitzel with tender meat inside is served warm alongside potato salad in a mustard-vinegar dressing — a classic German combination.
Ingredients
- pork or chicken cutlet600 g
- potato700 g
- egg2 pcs
- flour80 g
- breadcrumbs150 g
- frying oil200 ml
- mustard1 tbsp
- apple cider vinegar2 tbsp
- green onion30 g
- salt1 to taste
- black pepper1 to taste
- lemon1 pcs
Instructions
Boil the potatoes in their skins until tender (20–25 minutes), let cool, peel, and slice about 0.5 cm thick.
In a bowl, whisk together the apple cider vinegar, mustard, salt, pepper, and 2 tbsp oil; pour this dressing over the still-warm potatoes, add the chopped green onions, and gently toss.
Pound the meat with a meat mallet to a thickness of 5–7 mm, then season both sides with salt and pepper.
Coat each cutlet first in flour (shaking off the excess), then in beaten egg, and finally in breadcrumbs, pressing lightly to help them adhere.
Heat oil in a wide skillet to about 170°C and fry the schnitzels for 2–3 minutes per side until golden and crisp.
Transfer the schnitzels to paper towels to drain excess oil, and serve hot with the potato salad and lemon wedges.
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