Ingredients for Schnitzel and Potato Salad Recipe
200 g beef fillet
100 g flour
100 g bread crumbs
For the potato salad
4 baby potatoes
2 sausages (Sliced)
2 spoonful butter
1 tablespoon of confit onions
½ bunch of parsley (finely chopped)
½ pack of chives
For confit onions
250 ml sunflower oil
100 g plain butter
How To Make Schnitzel And Potato Salad?
Beat the beef loin into half a finger. Beat the egg in a bowl. Bread the pounded meat by dipping it in flour, scrambled eggs and breadcrumbs in order.
To prepare confit onions, peel the onions and cut them into very small cubes (brunoise).
Then cook it in 250 ml of sunflower oil in a saucepan over low heat for 45 minutes.
Boil baby potatoes, peel and cut into thin slices. Take the butter in a pan, add the potatoes and cook until golden brown, turning it occasionally.
Set the potatoes aside and fry the sausages in the same pan.
Then mix the potatoes, sausages, confit onions, chopped parsley and chives and add lemon, salt and pepper to it and make it ready to serve.
In a large frying pan, take the plain butter and heat it slightly, turn the schnitzel and fry it, then take it on a napkin to absorb the excess oil. (Clarified oil has a high degree of burning. If the oil reaches the burning point during frying, you can reduce the burning level by adding a little more oil.)
Take the schnitzel and potato salad on a plate and serve.