John Myers
Contents
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Ingredients
- 4 Veal schnitzel
- Salt, pepper from the mill
- Flour
- 2 Eggs
- 2 tbsp Whipped cream
- 200 g Clarified butter, or clarified butter
potato salad
- 2 Small red onions, diced
- 1 Small cucumber
- 1000 g Potatoes, jacket potatoes
- 100 g Bacon, diced
- 3 tbsp Balsamic vinegar, light
- 1 tbsp Balsamic mustard, alternatively spicy mustard
- 200 ml Meatsoup
- Styrian pumpkin seed oil
Instructions
- Beat the veal schnitzel thinly, season with salt and pepper.
- Peel and slice the potatoes, peel and slice the cucumber and season with salt.
- Fry the diced bacon in butter (clarified butter) together with the red, diced onions and mix with the vinegar and mustard. Add the broth and allow to thicken a little. Season to taste with original Styrian pumpkin seed oil. (store in a cool and dark place after opening).
- Pour the bacon and sauce mixture over the potatoes and squeezed out cucumber and let it steep.
- Flour the schnitzel, place in the egg-cream mixture and add to the breadcrumbs mixture.
- Place in the clarified butter (or clarified butter); the schnitzel must float, they are ready when they are golden brown in color.
Nutrition
Serving: 100gCalories: 80kcalCarbohydrates: 1.4gProtein: 0.7gFat: 8.1g
