Certainly! Here’s a recipe for Schnitzel mit Kartoffel-Gurkensalat (Schnitzel with Potato-Cucumber Salad) in German style:Schnitzel Ingredients:
4 pork or veal schnitzel (about 150g each)Salt and pepper to taste1 cup all-purpose flour2 eggs, beaten2 cups breadcrumbsVegetable oil for fryingLemon wedges for servingPotato-Cucumber Salad Ingredients:4 large potatoes, peeled and boiled until tender1 cucumber, thinly sliced1 small red onion, finely sliced1/4 cup chopped fresh parsley1/4 cup white wine vinegar1/3 cup vegetable oilSalt and pepper to tasteInstructions:1. Schnitzel: a. Season the schnitzel with salt and pepper on both sides. b. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. c. Dredge each schnitzel in flour, then dip into the beaten eggs, and finally coat with breadcrumbs, pressing the crumbs onto the schnitzel to adhere. d. Heat vegetable oil in a large pan over medium-high heat. e. Fry the schnitzel for about 3-4 minutes on each side or until golden brown and cooked through. f. Place the cooked schnitzel on a paper towel to absorb excess oil.
2. Potato-Cucumber Salad: a. Cut the boiled potatoes into bite-sized chunks and place them in a large mixing bowl. b. Add sliced cucumber, red onion, and chopped parsley to the bowl. c. In a separate small bowl, whisk together white wine vinegar, vegetable oil, salt, and pepper to make the dressing. d. Pour the dressing over the potato-cucumber mixture and gently toss until well combined.
3. Serving: a. Serve the schnitzel hot with lemon wedges on the side. b. Accompany the schnitzel with a generous portion of the potato-cucumber salad.Enjoy your delicious Schnitzel mit Kartoffel-Gurkensalat! Guten Appetit!
