Veal with Potato Salad
Main Dishes | European cuisine
⏳ Time
35 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Veal with Potato Salad
Ingredients
- Salad Potatoes - 26.5 oz
- Veal Cutlets - 4 pieces
- Wheat Flour - 2.1 oz
- Spices - to taste
- Chocolate eggs - 2 pieces
- Breadcrumbs - 3.5 oz
- Olive Oil - 4 fl oz
- Meyer Lemon Juice - 2 tablespoons
- Dill - 1½ tablespoons
- Mixed salad greens - 7.1 oz
Step by Step guide
Step 1
Boil the potatoes in salted water for 15-20 minutes until tender. Drain and cut into quarters, cover, and keep warm.
Step 2
Meanwhile, pound the meat well to a thickness of 5 mm. Dredge in flour mixed with spices and shake off the excess. Dip the meat in lightly beaten eggs, then coat in breadcrumbs. Place the meat in a container and put it in the freezer for 5 minutes.
Step 3
In a large skillet, heat 3 tablespoons of oil and fry the veal over medium heat for 2-3 minutes on each side until golden brown. Transfer to a towel and keep warm.
Step 4
Mix the lemon juice, chopped dill, and remaining oil, and drizzle over the potatoes. Sprinkle with salt and spices, toss, and serve with the meat.
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