Veal with potato salad
4 servings
35 minutes
Veal with potato salad is a classic dish of European cuisine that combines tender meat with a fragrant garnish. The history of this dish traces back to traditional Austrian and German recipes where breaded meat patties are served with simple yet exquisite sides. In this version, the veal is pounded thin, coated with a crispy crust of flour, eggs, and breadcrumbs, then fried to a golden brown. The side is a warm potato salad dressed with lemon juice, dill, and olive oil that adds freshness and lightness. The dish features a balanced flavor—juicy veal pairs wonderfully with the tangy-spicy notes of the salad. It is perfect for a cozy dinner or festive table, impressing with its simplicity and elegance.
1
Boil the potatoes in salted water for 15-20 minutes until soft. Drain and cut into quarters, cover and keep warm.
- Potato: 750 g
2
Meanwhile, tenderize the meat to a thickness of 5 mm. Dredge in seasoned flour and shake off the excess. Dip the meat in lightly beaten eggs, then coat in breadcrumbs. Place the meat in a container and put it in the freezer for 5 minutes.
- Veal chops: 4 pieces
- Wheat flour: 60 g
- Spices: to taste
- Chicken egg: 2 pieces
- Breadcrumbs: 100 g
3
In a large skillet, heat 3 tablespoons of oil and fry the veal over medium heat for 2-3 minutes on each side until golden brown. Place on a towel and keep warm.
- Olive oil: 125 ml
4
Mix lemon juice, chopped dill, and the remaining oil, then drizzle over the potatoes. Sprinkle with salt and spices, mix, and serve with meat.
- Lemon juice: 2 tablespoons
- Dill: 1.5 tablespoon
- Olive oil: 125 ml
- Spices: to taste