Austrian Wiener Schnitzel with Potato Salad | PEKIS Recipes
There's something truly magical about the combination of crispy breaded veal and the comforting embrace of a perfectly balanced potato salad. The…
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Cooking tools:
- Cutting board
- Chef's knife
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- Saucepan
- Colander
- Mixing bowl
- Plastic wrap
- Meat tenderizer
- Dish
- Whisk
- Skillet
- Paper towel
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- Serving platter
- Measuring cup
- Measuring spoon
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- Slotted spoon
- Fork
- Kitchen scale
- Tongs
- Serving bowl
- Wooden spoon
- Peeler
Ingredients
- 4 veal cutlets, 150 g each (5.3 oz)
- 100 g flour (¾ cup)
- 2 eggs
- 150 g breadcrumbs (1 ½ cups)
- 200 ml vegetable oil (7 fl oz)
- 50 g unsalted butter (3 ½ tbsp)
- 1 lemon, cut into wedges
- 800 g waxy potatoes (1.75 lb)
- 100 ml vegetable broth (3.4 fl oz)
- 2 tbsp white wine vinegar
- 3 tbsp sunflower oil
- 1 medium onion, finely chopped
- 1 tsp Dijon mustard
- 1 tsp sugar
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