German
Schnitzel with Potato Salad
A thin crispy breaded cutlet served with simple potato salad.
Time50 min
Servings4
Calories—
LevelMedium
Ingredients
- Pork or chicken cutlets600 g
- Potatoes700 g
- Eggs2 pcs
- Flour80 g
- Breadcrumbs150 g
- Oil for frying200 ml
- Mustard1 tbsp
- Apple cider vinegar2 tbsp
- Spring 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.