Gourmet schnitzel with potato salad and beer sauce

Name: Gourmet schnitzel with potato salad and beer sauce
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 500 g potatoes (waxy); 2 Piece shallots; 100 ml vegetable broth; 2 dsp brandy vinegar; fresh parsley; 2 tsp medium hot mustard; 2 tsp sugar; 2 dsp sunflower oil; 4 Piece veal escalope (from the topside); 2 Piece eggs; 70 g flour; 150 g LEIMER Spelt Rye Breadcrumbs; clarified butter for frying; 1 Piece garlic clove; 30 g soft butter; 1 tsp cumin; 1 dsp flour; 150 ml König Ludwig Dark Beer; 300 ml veal stock; salt, pepper

with LEIMER Spelt Rye Breadcrumbs

This gourmet schnitzel is more than just a schnitzel: breaded with spelt and rye breadcrumbs, it has a fine malty character with a fluffy crisp and is perfectly rounded off with dark beer sauce.

60 min

Ingredients

4 portions

500 gpotatoes (waxy)
2 Pieceshallots
100 mlvegetable broth
2 dspbrandy vinegar
fresh parsley
2 tspmedium hot mustard
2 tspsugar
2 dspsunflower oil
4 Pieceveal escalope (from the topside)
2 Pieceeggs
70 gflour
150 gLEIMER Spelt Rye Breadcrumbs
clarified butter for frying
1 Piecegarlic clove
30 gsoft butter
1 tspcumin
1 dspflour
150 mlKönig Ludwig Dark Beer
300 mlveal stock
salt, pepper

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LEIMER Spelt Rye Breadcrumbs

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Preparation

Wash the potatoes and cook in boiling salted water for approx. 20 - 25 mins. Then peel and cut into slices.
Finely dice a shallot. Bring the vegetable stock to the boil with the shallot cubes and vinegar and simmer for 5 mins. Pour over the warm potato slices and toss well.
Wash and finely chop the parsley. Add the chopped parsley, 1 teaspoon of mustard, 1 teaspoon of sugar and sunflower oil to the potato salad and mix together. Season to taste with salt and pepper and leave to infuse.
Season the veal escalopes with salt and pepper. Coat them first in flour, then in beaten egg and finally in Spelt Rye Breadcrumbs.
Fry the escalopes in plenty of clarified butter over a medium heat until golden brown on both sides.
For the sauce, finely dice the shallot and garlic clove.
Heat the butter. Add the shallot, garlic clove, cumin and 1 teaspoon of sugar and caramelize lightly. Dust with flour and fry until light brown. Deglaze with beer and bring to the boil.
Add the stock and bring the sauce to the boil again. Pour through a sieve into a pan and reduce to the desired consistency over a medium heat.
Stir in 1 teaspoon of mustard and season the sauce with salt and pepper to taste.
Serve the finished gourmet schnitzel with potato salad and beer sauce.