German
Schnitzel with Potato Salad
A thin, crispy breaded cutlet served with a simple potato salad.
Tempo50 min
Porzioni4
Calorie704 kcal
LivelloMedio
Ingredienti
- cotoletta di maiale o pollo600 g
- patata700 g
- uovo2 pz
- farina80 g
- pangrattato150 g
- olio per friggere200 ml
- senape1 cucchiaio
- aceto di mele2 cucchiaio
- cipollotto30 g
- sale1 a piacere
- pepe nero1 a piacere
- limone1 pz
Istruzioni
1
Boil the potatoes in their skins, let them cool, peel, and slice them.
2
Mix vinegar, mustard, salt, pepper, and 2 tbsp of oil; dress the potatoes and add green onions.
3
Pound the meat thin, season with salt and pepper.
4
Coat each cutlet in flour, then in beaten egg, then in breadcrumbs.
5
Fry in heated oil for 2–3 min on each side until golden brown.
6
Place on a paper towel and serve with the potato salad and lemon.