Schnitzel with Potato Salad À La Heiko

5 from 9 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 112 kcal


  • 4 Cutlet
  • 1 Egg
  • Flour
  • Breadcrumbs
  • 2 kg Potatoes
  • 1 bunch Spring onions fresh
  • 0,5 Cucumber
  • 250 ml Vegetable broth
  • Parsely
  • Salt, pepper from the mill
  • 0,5 tsp Sugar
  • 6 tbsp Vinegar
  • 6 tbsp Oil
  • Clarified butter


  • Wash the potatoes and boil them in salted water for 20 minutes. Drain and rinse briefly with cold water.
  • Peel potatoes that are still warm and cut into thin slices. Now season the potatoes with salt, pepper from the mill and sugar. Mix in the vinegar and oil as well as the vegetable stock.
  • Clean the spring onions, cut into rings and add to the potatoes. Now let it stand for 30 minutes. Cut the cucumber into thin slices and add to the potato salad.
  • Wash the schnitzel and pat dry. Season with salt and pepper from the mill. Now bread the slices in flour, egg and breadcrumbs. Heat clarified butter in a pan and fry the schnitzel in it until golden brown.
  • Arrange the schnitzel with the potato salad on a plate, serve with the parsley and a green salad. Good Appetite.


Serving: 100gCalories: 112kcalCarbohydrates: 12.5gProtein: 1.6gFat: 6g
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Wrinkled Bread / Herb Bread

Cream with Chocolate and Raspberry Puree