Vienna style veal escalopes with cucumber and potato salad recipe

Vienna Style Veal Escalopes with Cucumber and Potato Salad recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Vienna style veal escalopes with cucumber and potato salad recipe is a delicious and refreshing dish that combines tender veal escalopes with a tangy cucumber and potato salad. The veal escalopes are breaded and pan-fried to perfection, creating a crispy exterior and a juicy, flavorful interior. The cucumber and potato salad adds a refreshing element to the dish, with its crunchy cucumbers, creamy potatoes, and zesty dressing. This recipe is perfect for a light and satisfying meal, and it showcases the classic flavors of Viennese cuisine.

Keywords: Vienna style, veal escalopes, cucumber, potato salad, tangy

Vienna style veal escalopes with cucumber and potato salad recipe details

Vienna style veal escalopes with cucumber and potato salad recipe, recipe Rating: 4.8
Number of votes:141 

Ingredients

1 ½ kg potatoes

1 onion, chopped

125 ml vegetable stock

4 tbsp vinegar

1 cucumber, peeled and sliced

100 g crème fraîche

150 g sour cream

salt and freshly ground black pepper

½ tsp sugar

1 bunch(es) chives, chopped

8 veal escalopes

2  eggs

40 g flour

100 g breadcrumbs

30 g lard

2 clove(s) garlic, minced

3 sprig(s) parsley, chopped

20 g butter

16 lemon slices

Instructions

Cook the potatoes in salted water until done. Drain, peel and slice the potatoes and place into a salad bowl.

Bring the stock and the onion to a boil. Pour the stock over the potatoes and allow to soak.

Mix together the crème fraîche and the sour cream. Add the cream mixture and the cucumber to the potatoese. Season to taste with salt, pepper and sugar. Add the chives and toss.

Season the meat with salt and pepper. Break the eggs into a soup plate and whisk slightly with a fork. In another plate fill some flour and in a third the breadcrumbs.

Turn the escalopes first in the flour, then in egg and finally in the breadcrumbs. In a large pan, heat the lard. Fry the escalopes until golden brown and crispy on both sides.

Melt the butter and stir in the garlic and the parsley. Pour over the escalopes. Garnish with lemon slices and serve together with the cucumber and potato salad.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a