Cernohorsky Cutlet with Potato and Veal Salad

Make kipfler, remove from the peel and cut leafy into a salad bowl. In a cup of tarragon dust sugar, salt, mustard, vinegar and a little bit of water and stir well. Pour this marinade over the still lukewarm potatoes and fold in carefully. Chop the onion and stir into the lettuce along with the oil. Let stand for about 15 minutes and season repeatedly with salt.

Beat the cutlets, season with salt, season with pepper and turn to the other side in a little flour. Remove the peel from the potatoes and grate them on a coarse grater. Mix the potatoes with the egg, grated cheese, 2 tbsp salt, pepper, flour, marjoram and sour cream. Spread the potato mixture on one side of the cutlets.

Put the coated side into the not too hot oil and bake until golden brown. Coat the “naked” side of the cutlet with the potato mixture and turn it over and bake until golden brown. Drain the cutlets baked on both sides on kitchen roll.

Serve Cernohorsky Schnitzel with potato and leaf salad.

Drink: Goldbräu

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