INGREDIENTS (for 4 people)
4 veal escalopes, each weighing approx. 160-180 g (from the topside or the emperor's cut)
Salt
Wheat flour (for breading)
2 eggs (size M/L)
Breadcrumbs (fine, not too coarse)
approx. 250 g clarified butter (for frying, plenty in the pan)
Classic garnish:
4 lemon wedges
4 anchovy fillets
4 caper apples or small capers
4 parsley stalks (freshly fried or freshly placed)
Cranberries (optional, more modern)
PREPARATION
Prepare the meat: Pound cutlets flat (3-4 mm) between foil or in a bag. Season with salt. Breading line: Prepare three plates - one with flour, one with beaten egg, one with breadcrumbs. Coat in breadcrumbs: First coat the schnitzel in flour, tap off any excess flour. Then pull through the egg and finally place loosely in the breadcrumbs - do not press down.
Bake: Bake the schnitzels in plenty of clarified butter at approx. 170 °C, shaking the pan and basting with fat.
Finishing: Bake until golden brown, remove, drain on kitchen paper.
Serve with garnish (lemon, anchovy, caper apple, parsley).
INGREDIENTS for the potato salad
800 g waxy potatoes (e.g. Sieglinde) Sieglinde)
1 small onion, very finely chopped
125 ml beef or vegetable stock (warm)
3 tbsp apple cider vinegar
3 tbsp sunflower oil or neutral oil
2-3 tbsp pumpkin seed oil (dark green, Styrian)
1 tsp mustard (optional, for a little thickening)
Salt, freshly ground pepper
1 pinch of sugar
Chives for sprinkling
PREPARATION
Boil the potatoes: Cook unpeeled in salted water, peel while still warm and cut into thin slices. Marinade: Mix the stock, vinegar, sunflower oil, diced onion, salt, pepper and a pinch of
sugar well. Pour over the potato slices while still hot and mix well. Leave to stand: Leave the salad to stand at room temperature for at least 30 minutes. If it seems too dry, add a little warm stock. Finish: Before serving, flavor with pumpkin seed oil and sprinkle with freshly chopped chives.
