Schnitzel mit Kartoffel-Gurkensalat Recipe

Schnitzel mit Kartoffel-Gurkensalat, a traditional German dish, combines the crispy goodness of schnitzel with the refreshing flavors of potato and cucumber salad. This recipe offers a step-by-step guide to creating this delightful meal, perfect for lunch or dinner gatherings.


For the Schnitzel:

  • 4 veal or pork cutlets, about 150g each
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs
  • Salt and pepper to taste
  • Vegetable oil for frying
  • Lemon wedges for serving

For the Potato-Cucumber Salad:

  • 4 medium potatoes, peeled and diced
  • 2 large cucumbers, peeled and thinly sliced
  • 1 small red onion, thinly sliced
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • 1/2 cup sour cream
  • 2 tablespoons white vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to taste


1. Prepare the Schnitzel:

  • Place the flour, eggs (lightly beaten), and breadcrumbs in separate shallow dishes.
  • Season the flour with salt and pepper.
  • Heat vegetable oil in a large skillet over medium-high heat.
  • Pound the cutlets to about 1/4-inch thickness between two sheets of plastic wrap using a meat mallet.
  • Dredge each cutlet in flour, shaking off any excess.
  • Dip the cutlets into the beaten eggs, allowing any excess to drip off.
  • Coat the cutlets with breadcrumbs, pressing gently to adhere.
  • Carefully place the breaded cutlets into the hot oil and fry until golden brown and cooked through, about 3-4 minutes per side.
  • Once cooked, transfer the schnitzels to a plate lined with paper towels to drain excess oil.

2. Prepare the Potato-Cucumber Salad:

  • Boil the diced potatoes in salted water until tender, about 10-12 minutes.
  • Drain the potatoes and let them cool to room temperature.
  • In a large bowl, combine the cooled potatoes, sliced cucumbers, sliced red onion, chopped dill, and chopped parsley.
  • In a small bowl, whisk together the sour cream, white vinegar, and olive oil to make the dressing.
  • Pour the dressing over the potato-cucumber mixture and toss gently to coat.
  • Season the salad with salt and pepper to taste.

3. Serve:

  • Arrange the schnitzels on serving plates.
  • Garnish with lemon wedges.
  • Serve the schnitzels with a generous portion of the potato-cucumber salad on the side.

4. Enjoy!

  • Serve the Schnitzel mit Kartoffel-Gurkensalat immediately while the schnitzels are still hot and crispy, and the salad is cool and refreshing.
  • Enjoy this delicious German dish with friends and family, accompanied by your favorite beverage.


  • For a lighter version, you can also use chicken breasts instead of veal or pork cutlets for the schnitzel.
  • Make sure the oil is hot enough before adding the schnitzels to ensure a crispy crust.
  • Feel free to adjust the seasoning and herbs in the potato-cucumber salad according to your taste preferences.
  • Leftover schnitzels can be reheated in the oven to maintain their crispiness.
  • This dish pairs well with a cold German beer or a crisp white wine.