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Mini schnitzel with potato salad

updated

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Ingredients for 10 servings:

  • 500 g boiled potatoes
  • 100 ml vegetable broth, hot
  • 4 tbsp vinegar (wine vinegar)
  • 4 tbsp oil
  • 1 tbsp mustard
  • salt and pepper
  • 1 onion(s), red
  • 200 g veal escalope
  • 1 egg(s), beaten
  • breadcrumbs
  • Oil for frying
  • 1 tbsp chives, cut into rolls

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

served in a soup spoon

Peel the boiled potatoes and slice them thinly. Make a dressing with hot broth, wine vinegar, oil, and mustard. Season with salt and pepper. Peel and finely dice the onion. Add it to the dressing along with the chives, mix, and pour over the potatoes. Season the veal escalope with salt and pepper and cut into 10 equal pieces. Coat in flour and egg and fry in hot oil. Arrange the potato salad and escalope in portions on spoons or on a platter and serve.

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Written by John Myers

Professional Chef with 29 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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