Veal Schnitzel Egg and Potato Salad

Satiety value, is the degree at which food gives a human the sense of food gratification, the exact contrast feeling of hunger. Milk and meat has the highest satiety value whereas green vegetables have the least satiety value.

    This combination does not exist.

    Salted Butter 10.0 grams

    Salted Butter

    Eggs 1.0 Unit(s)


    Cornichons 25.0 grams


    Flat Leaf Parsley 90.0 grams

    Flat Leaf Parsley

    Bread Crumbs 10.0 grams

    Bread Crumbs

    Red Onion 25.0 grams

    Red Onion

    Paprika Powder 1.0 grams

    Paprika Powder

    Nutmeg Powder 1.0 grams

    Nutmeg Powder

    All purpose flour 15.0 grams

    All purpose flour

    Mayonnaise 15.0 grams


    Red Radish 15.0 grams

    Red Radish

    Dill 2.0 grams


    Veal Escalope 125.0 grams

    Veal Escalope

    • Time : 30.0 mins
    • |
    • Calories: 901.0 kcal
    • |
    • Protein : 48.0 g
    • |
    • Fat : 47.0 g
    • |
    • Carb. : 73.0 g
    Mise en Place
    Prepare the ingredients as follows:

    Potatoes: wash, peel and chop them into 2 cm cubes. Place them in a saucepan with water. Bring the water to a boil, let it boil for 10 minutes. Drain and let the potatoes cool completely.
    Cornichons: chop them
    Dill: wash, dry and chop
    Red Onion: peel and chop fine
    Red Radish; wash, dry and slice thin
    Eggs: Hard boil two eggs by placing them in a saucepan, add some water till the covers the eggs. Bring to a boil on medium heat. After 8-10 minutes, take them out of the water and cool them in ice water. Peel the shell and chop the eggs.
    Prepare the Salad
    Prepare the salad by combing the; potatoes, eggs, dill, onion, mayonnaise, celery seeds and paprika. Leave cool down in the fridge for an hour before serving. Just before serving season and top with the cornichons and the radish shoots.
    Prepare the schnitzel
    On 3 separate plates, places:
    1. flour seasoned with salt and pepper
    2. two beaten eggs
    3. bread crumbs
    To make the schnitzel; dust the veal in flour, then dip in egg (make sure both sides are coated evenly) finally coat with the breadcrumbs.
    Pan Fry the Schnitzel
    On a medium heat, heat a large pan or skillet with some oil and butter. Once the butter starts foaming gently, the skillet is hot enough. Fry in the butter & oil for around 3-4 minutes on each side.

    Once it’s done and you’ve taken it off the pan, sprinkle some nutmeg before serving.