Pretzel Schnitzel with Potato Salad ⋆Anne's Kitchen
Pretzel-crusted Schnitzel paired with creamy vegetable stock potato salad—German cuisine at its best! Perfect for a hearty meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at anneskitchen.lu.
Ingredients
- 200g salted pretzels
- 2 eggs
- 2 tbsp cream
- 50g flour
- 4 thin veal escalopes (approx. 160g each)
- 160g butter
- 4 lemon wedges, to serve
- 800g waxy potatoes
- 1 small onion
- 50g gherkins
- 4 tbsp sunflower oil
- 200ml vegetable stock, boiling
- 1½ tsp mustard
- 2½ tbsp white wine vinegar
- a pinch of sugar
- salt and pepper
- 2 tbsp fresh parsley, chopped
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