Schnitzel, Potatoes and Cucumber Salad

5 from 2 votes
Prep Time 40 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 3 people


Schnitzel, potatoes and cucumber salad


    • 13 piece Potatoes (triplets)
    • Oregano, thyme dried to taste
    • 6,7 tsp Butter at room temperature to your taste
    • Salt, gourmet pepper to taste

    cucumber salad

    • 0,5 Cucumber
    • Milk
    • Apple cider vinegar to taste
    • 1 tbsp Rapeseed oil
    • Salt, gourmet pepper to taste


    • 3 piece Pork schnitzel
    • 2 Eggs
    • Cream to taste
    • 3 tbsp Clarified butter
    • Wheat flour 405 to taste
    • Salt, gourmet pepper to taste
    • 1 Edge (rest) *Bauernkrüstchen nach fränkischer Art



    • For the triplets, put them in a saucepan and fill with water. Bring this to the boil and cook for about 15 minutes, then drain and let cool. In the meantime, preheat the oven to 225 degrees top / bottom heat. Line a baking sheet with parchment paper (I used a magic stone for this) and distribute the cooked, cooled triplets on it.
    • Now take a potato masher and use it to lightly press each individual treble. Spread butter at room temperature and season with salt, gourmet pepper, oregano and thyme. Then place in the preheated oven and bake for 15 minutes.

    cucumber salad

    • For the cucumber salad, slice the whole thing into fine slices. Mix some milk, * apple cider vinegar No. 2, rapeseed oil, salt and gourmet pepper to a marinade. Put on the cucumber with the dressing and set aside.


    • First prepare three plates. In the first, the egg yolks come in and are whisked with the cream to taste. The wheat flour comes to taste on the second plate.
    • Season the pork schnitzel with salt and gourmet pepper. Then turn in wheat flour, then in the beaten egg and finally in the breadcrumbs. Take a pan and heat the clarified butter in it for the schnitzel.
    • Add the breaded pork schnitzel and fry them while hot. Put on a paper towel after baking so that excess fat can escape. Then take flat plates and put everything on top and serve immediately.
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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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