Schnitzel and potato salad are two German classics, and it's not hard to see why. Done right, the “perfect schnitzel is thin and juicy, with a golden crust that flakes off the meat in light, crispy waves,” say Peters, while the potato salad provides a light, fruity counterpoint.
Make Meike Peters' schnitzel with Swabian potato salad
Food blogger Meike Peters shares her recipe for golden-crusted meat with refreshing, satisfying potato salad
Serves 4
Preparation time 20 mins
Cooking time 10 mins
Ingredients
For the potato salad
- 120ml white balsamic vinegar (or white wine vinegar), plus more to taste
- 120ml water
- 170g onion, very finely chopped
- 1kg peeled waxy potatoes, boiled (warm or cold) and thickly sliced
- 420g peeled cucumber, cut in half lengthwise and thinly sliced
- 2 tbsp olive oil, plus more to taste
- Fine sea salt
- Ground pepper
For the schnitzel
- 4 large, ½ cm-thick veal or pork cutlets, about 600g total
- Butter
- Sunflower oil
- About 100g all-purpose flour
- 2 to 3 large eggs, lightly beaten
- About 110g dry breadcrumbs
- Fine sea salt
- Ground pepper
- 1 lemon, cut into wedges (optional)
Method
- For the potato salad, bring the vinegar, water, and onion to a boil in a small saucepan. Lower the heat and simmer for about 3 minutes or until the onion is tender. Remove from the heat, cover, and let sit for 5 minutes.
- In a large bowl, toss together the potatoes, cucumber, olive oil, and the onion–vinegar mixture. Season to taste with salt and pepper.
- If the salad is too dry, add more olive oil and vinegar. You can prepare the salad a few hours in advance—it will soften and the flavours will deepen.
- On a table or countertop, arrange the veal or pork between 2 sheets of plastic wrap. Use a meat pounder or your fist to tenderise and slightly flatten the meat.
- In a large, heavy pan, heat 2 tablespoons of butter and a generous splash of sunflower oil over high heat.
- Place the flour, eggs, and breadcrumbs in 3 separate deep, wide plates. Season the meat on both sides with salt and pepper. Lightly dredge the meat in the flour then dip it in the egg and dredge it in the breadcrumbs, making sure it's evenly covered.
- Only prepare as much as you can fit in your pan without overcrowding. Immediately place the meat in the hot pan. Lower the heat to medium-high and cook, turning, for 1 to 2 minutes per side or until golden brown and just cooked through. If the pan gets dry, add more oil.
- Transfer the schnitzel to a plate, season to taste with salt and pepper, cover, and keep warm. Add more oil and butter to the pan and cook any remaining meat.
- Serve the schnitzel with a squeeze of lemon juice and the potato salad.
From Eat in My Kitchen by Meike Peters. (Prestel, £24.99). Photography by Meike Peters
