German
Schnitzel with Potato Salad
A thin crispy breaded cutlet served with simple potato salad.
Time50 min
Servings4
Calories704 kcal
LevelMedium
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
1
Boil the potatoes in their skins, cool, peel, and slice them.
2
Mix vinegar, mustard, salt, pepper, and 2 tablespoons oil; dress the potatoes and add spring onion.
3
Pound the meat thinly, then season with salt and pepper.
4
Coat each cutlet in flour, then beaten egg, then breadcrumbs.
5
Fry in hot oil for 2–3 minutes per side until golden and crisp.
6
Drain on paper towels and serve with potato salad and lemon.