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Main courses
Servings: 4
Preparation time: approx. 30 minutes
Di culty: medium to di cult
Ingredients:
Potato salad:
• 1 onion
• a little oil
• 200 mL vegetable broth
• 3 tbsp. light balsamic
vinegar
• 2 tbsp. oil
• 1 tbsp. mustard
• salt, pepper
• 1 pinch of sugar
• 700 g boiled potatoes
• 1/2 cucumber
• 2 tbsp. of chives cut into
rolls
Schnitzel:
• 4 thin veal escalopes
• Flour
• 2 eggs
• 2 tbsp. milk
• Salt, pepper
• 7-8 tbsp. breadcrumbs
• 8 tbsp. clarifi ed butter
• Cranberries or cranberry
jam
• 2 lemons (quartered)
• 1 tbsp. chives cut into
rolls
Preparation:
Weigh the ingredients for the potato salad. Finely
chop the onion, fry in the steel jug of the ThermoBlend
Elite for 2 minutes at 90°C with a little oil and add the
broth. Season with vinegar, oil, mustard, salt, pepper
and sugar. Boil once at 100°C and cut the peeled
potatoes directly into the broth. Peel the cucumber,
slice into thin slices and add a little bit of salt. In a
large bowl, mix the cucumber with the potatoes and
the chives and serve the salad lukewarm. Wiener
Schnitzel: Place the escalopes under cling wrap and
fl atten them, season with salt and pepper and turn
in si ed fl our. Whisk eggs with milk, salt and pepper.
Coat the escalopes with the egg, drain them and
coat them with breadcrumbs (preferably from old rolls
crushed in the ThermoBlend Elite). Fry in hot clarifi ed
butter over medium heat for 2 minutes until golden
brown on each side, pouring hot frying
fat over it again and again, so that the
breading curls slightly. Once down,
let it sit on kitchen paper to
absorb excess fat. Arrange
with the potato salad
on the plates. Garnish
with cranberries, lemon
quarters and chives.
Veal
Schnitzel
with potato-cucumber salad
13