Kiss the chef Season 2 Episode 1: Wiener Schnitzel with Potato Cucumber Salad

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and pork is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds freshness while apple cider vinegar is cost-effective.

red onion

🥗Healthier: green onions

💰Cheaper: white onion

Green onions are lower in calories and white onions are less expensive.

Pound the veal cutlets until thin and even in thickness.

Season the veal with salt and pepper on both sides.

Dredge each cutlet in flour, shaking off excess.

Beat the eggs in a shallow bowl.

Dip each floured cutlet into the eggs, coating completely.

Coat the egg-covered cutlet in breadcrumbs, pressing gently to adhere.

Heat butter in a large skillet over medium heat until melted and bubbling.

Fry the breaded cutlets until golden brown, about 3-4 minutes per side.

Transfer cooked schnitzels to a paper towel-lined plate to drain excess oil.

Boil potatoes in salted water until tender, then drain and cool slightly.

Slice the cucumbers and red onion thinly.

In a bowl, combine sliced cucumbers, red onion, and chopped dill.

Dress the salad with vinegar, olive oil, salt, and pepper to taste.

Serve schnitzels with lemon wedges and the potato cucumber salad on the side.

Cooking Techniques

Spice Level:

Allergens