This is my take on a very typical German dish. Schnitzel can be found in any German restaurant and is often served with potatoes and a 
cucumber salad or some kind of potato salad. Of course, during asparagus season you can even find schnitzel with asparagus. Traditionally Germans make schnitzel with veal but I find this too expensive for what it is and would much rather spend my money on some red meat! I use chicken or turkey schnitzel that you can find in any German supermarket.
Ingredients:
Schnitzel and Boiled Potatoes
2 turkey or chicken schnitzels
bread crumbs (I just buy mine as it is easier!)
2 cloves garlic (finely chopped)
25g butter
1 lemon
6 potatoes halfed
coriander or parsley
ground black pepper
1 tbpsn flour
1 egg (beaten)
Cucumber Salad
1 cucumber
2 tbpsn essig or white wine vinegar
1 tbpsn joghurt
dill (finely chopped)
- Make the cucumber salad first. Take a medium sized mixing bowl. Peel the skin off the cucumber and bin it. Then take the peeled cucumber and holding it over the bowl peel it like you would a potato until it has all been used up and bowl is full of the cucumber peel
- Add the essig or vinegar, joghurt and dill. Stir and then place in the fridge until ready to serve
- Peel and half the potatoes and place in a pan of boiling water on a high heat.
- Take a break and do your washing up for 10 mins ; ) Then take a large frying pan and heat up 1 tbspn sunflower oil, butter and garlic
- Place the meat into the pan, add the juice of half a lemon and cook on each side until cooked through
- Take the meat out of the pan (leave the pan on and add a bit more sunflower oil) and sprinkle both sides and edges with flour. Spread some egg on each side and then cover the whole beat of meat in breadcrumbs. Repeat this for every bit of meat
- Place the meat back into the pan and then cook each side on a high heat for 2 mins
- Drain the potatoes and then place on each plate. Serve with the meat, cucumber salad and lemon wedges
Leave a Reply