Alm-Schnitzel with Caraway Triplets and Mini Romaine Salad

5 from 2 votes
Cook Time 30 mins
Rest Time 30 mins
Total Time 1 hr
Course Dinner
Cuisine European
Servings 2 people


Alm schnitzel:

  • 250 Alm schnitzel à 125 g frozen
  • 6 tbsp Corn oil
  • 2 big pinches Coarse sea salt from the mill

Caraway triplets:

  • 200 g Potatoes (triplets) / 6 pieces
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds
  • 2 big pinches Coarse sea salt from the mill

Romana salad:

  • 1 Mini romaine salad 125 g
  • 6 tbsp Honey mustard dressing


  • 2 Radishes for garnish


Alm schnitzel:

  • Fry the frozen alm schnitzel in a pan with corn oil (6 tbsp) on both sides for 3 minutes until golden brown. Season with coarse sea salt from the mill (2 big pinches each) and keep warm in the oven at 50 ° C until serving.
  • Wash the triplets and cook them in salted water (1 teaspoon) of ground salt with turmeric (1 teaspoon) for about 20 minutes, drain and cut in half lengthways. Place the halved triplets in the pan of the schnitzel roast, sprinkle with whole caraway seeds (1 teaspoon) and fry on both sides. Finally, season with coarse sea salt from the mill (2 big pinches).

Romana salad:

  • Clean the lettuce, separate the leaves and cut out the leaf hearts in a wedge shape. Put everything in a sieve, wash, drain well and cut into strips. Spread the lettuce on 2 salad bowls and drizzle with honey mustard dressing.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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