Category Archives: Bavarian Food

Stefan’s Schnitzel mit Kartoffensalat

Although I prefer rather light Mediterranean cuisine in general, sometimes I really need a heavy dish. And this dish is so badass that its meat gets beaten although it is already dead.

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Stefan's Schnitzel mit Kartoffensalat
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Bavarian
Serves: 4
Ingredients
For the schnitzel
  • 400gr veal, cut into 4 1cm slices
  • 4 eggs
  • flour
  • bread crumbs
  • salt
  • pepper
For the salad
  • 6 potatoes, boiled until soft and cooled
  • 1 cucumber
  • 1 onion
  • 4 big prickled cucumbers
  • vinegar
  • sunflower oil
  • salt
  • pepper
  • sugar
  • water
Instructions
The schnitzel
  1. Smash the schnitzel (with a wooden hammer) to break up the fibers, until almost double it's sized or half cm thin.
  2. Salt and pepper and then bread them by covering them first flour, then beaten egg and finally bread crumbs.
  3. Fry in a pan with about half cm olive oil at medium to high heat until golden.
The salad
  1. Peel and cut into thick slices the cooked potatoes.
  2. Peel and cut into fine slices the raw cucumber.
  3. Cut the pickled cucumber into small cubes.
  4. Cut the onion into small pieces.
  5. Mix all the ingredients in a bowl and season with a bit of water, sugar, salt, pepper, vinagre and oil, to taste. Let sit for as long as possible for the flavors to settle.
Presentation
  1. Serve the schnitzel with a side of salad and a selection of sauces like German mustard or blueberry jam. Enjoy!