Introduction:
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.
Ingredients:
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
Instructions:
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.
Tips:
- 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.