John Myers
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Wiener Schnitzel with Potato Gratin
The perfect wiener schnitzel with potato gratin recipe with a picture and simple step-by-step instructions.
- 4 piece Veal schnitzel
- 100 g Flour
- 50 g Breadcrumbs
- 150 g Parmesan
- 3 piece Eggs
- 350 ml Sunflower oil
- 1 piece Lemon
- 1 kg Potatoes
- 200 ml Cream
- 200 ml Milk
- 200 g Buffalo mozzarella
- 1 piece Clove of garlic
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Sugar
- 4 tbsp Lingonberry jam
potato gratin
- Peel the potatoes and cut into thin slices. For the gratin sauce you need cream, grated mozzarella (preferably made from buffalo milk), milk, an egg, a pinch of pepper and salt each and, as a highlight – a knife tip full of sugar. Whisk for about five minutes and then add to the potato slices in an ovenproof dish. The gratin is cooked in a preheated oven at 180 degrees top and bottom heat for 45 minutes.
schnitzel
- For the schnitzel breading: grate the Parmesan, whisk the egg, mix the breadcrumbs with the Parmesan and then first turn the schnitzel in flour, this makes the egg stick better. Then turn in the egg and then in the breadcrumbs and breadcrumbs mixture.
- It is best not to knock the schnitzel. If you buy the meat in one piece, freeze it briefly, then you can cut it into thin slices yourself with a sharp knife or the bread machine. The schnitzels must float in the oil so that they don’t stick in the pan and the crust comes off. The fat is hot enough when there are bubbles on the handle of the wooden spoon.
- Briefly sear the meat, season with pepper and salt, turn the schnitzel – you can turn off the hotplate now and test again briefly with the fork to see whether the meat is done.
A little hint
- Let the schnitzel drain on a grid over kitchen paper, so that the paper does not stick to the breading.
- Sprinkle the gratin with a little grated mozzarella five minutes before the end of the cooking time. Decorate with a lemon wedge and cranberries.
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