Breaded Turkey Schnitzel with Potato Salad 2 Kinds

5 from 7 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 108 kcal


  • 4 slices Turkey schnitzel
  • 1 plate Breadcrumbs
  • 1,5 kg Potatoes
  • 3 Lemons
  • 3 Eggs
  • 1 tsp Mustard
  • 1 cup Sour cream
  • 200 ml Boiled broth
  • 4 Pickles
  • 0,5 Cucumber
  • 1 Onion
  • Pepper
  • Salt
  • Paprika powder
  • 3 tbsp Sunflower oil
  • 4 tbsp Vinegar
  • 4 tbsp Oil for the pan


  • SCHNITZEL: Beat the eggs, season the breadcrumbs with salt, pepper and a little paprika powder. Dip the pounded schnitzel (either with a meat tenderizer, if there is no one at hand with the bottom of a STABLE glass) first in the ice, then in the breadcrumbs (from both sides). Heat the oil in the pan and fry the schnitzel until you can see a golden brown edge, only then turn. Preheat the oven to 80 ° C and keep the finished schnitzel warm in it.
  • Boil peeled potatoes (simply with their peel in the water) until the potato comes off a pricked fork) and then peel. Cut the potatoes into thin slices.
  • Potato salad spicy with pickles: Chop the pickles and onion (3/4 of the onion in this potato salad), add vinegar, oil, boiled broth (100ml), mustard, salt, pepper. to taste
  • Hearty potato salad with sour cream: Use a whisk to stir the sour cream into the rest of the stock and pour onto the potatoes. Peel and finely chop the cucumber, add to the potatoes. Add salt, pepper, oil, vinegar and the remaining diced onions. to taste
  • Quarter the lemons and add to the hot schnitzel as a decoration


Serving: 100gCalories: 108kcalCarbohydrates: 13.8gProtein: 1.8gFat: 4.8g
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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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