This recipe for Sigi's Wiener Schnitzels with Potato Salad, by Betty Haire-Weyerer, is from The Haire Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
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Betty Haire-Weyerer Added: Thursday, December 4, 2008
1 veal or pork cutlet per person Bread crumbs 2 eggs beaten with a bit of milk Salt and pepper Oil Boiled potatoes Liquid from a jar of dill pickles (omit the pickles!)
Using a meat cleaver, soften the cutlets, dipping them first in the egg mixture (coat thoroughly), then in bread crumbs. Fry in oil as usual. Drain on a paper towel.
Peel potatoes and cut into cubes. Boil in salted water until done, drain. Add pickle liquid to warm potatoes, mixing thoroughly. Add salt and pepper to taste. Serve either warm or cold with schnitzels.
I've eaten this in San Rafael and in Weinheim when Chef Sigi cooked for us. It is equally delicious in either country. ~Jeff
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