Wiener Schnitzel with Pumpkin Seed Crust and Sweet Potato Salad Recipe

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork cutlets

Chicken breast is lower in fat, while pork cutlets are more affordable.

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: sesame seeds

Sunflower seeds offer similar crunch and flavor, while sesame seeds are often less expensive.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Butternut squash is nutritious and similar in taste, while regular potatoes are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has health benefits, while vegetable oil is economical.

Peel the sweet potato and cut it into small cubes.

Place the sweet potato cubes in a pot of water, add a little salt, and bring it to a boil.

Chop the pumpkin seeds.

Cut the radishes into thin slices.

Remove the parsley leaves from the stems and chop them coarsely.

Grate the zest off half a lemon and squeeze out the juice from the same half, cutting the other half into thin slices.

Mix the lemon juice, lemon zest, and olive oil to make the dressing, seasoning it with salt and pepper.

Pound the veal cutlets between two layers of plastic wrap after seasoning them with salt and pepper.

Prepare three plates: one with flour, one with seasoned egg, and one with panko flour and pumpkin seeds.

Coat a veal cutlet in flour, then in egg, and finally in panko flour.

Drain the sweet potatoes and allow the steam to evaporate.

Heat oil in a pan to fry the Wiener schnitzels until crispy brown.

Mix the sweet potatoes with the radishes, dressing, and parsley.

Serve the potato salad on a plate, then the Wiener schnitzel, garnished with lemon slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens