Bavarian Potato Salad

Bavarian Potato Salad(Bayerischer Kartoffelsalat)

• cooked potatoes - 800g
• onion - 1
• hot meat stock - 200ml
• salt
• pepper
• Vinegar - 5tbsp
• Vegetable oil or Olive oil - 5tbsp
• parsley or Dill - 1 bunch

1. Cook the potatoes in a big saucepan.
2. Let the potatoes dry a bit, peel them while still hot, and slice.
3. Peel the onion, cut into small cubes, and add to the potatoes.
4. Blend the hot meat stock with spices, vinegar and oil, and pour over the potatoes.
5. Add chopped parsley or dill, mix carefully and let the salad stay for half an hour before serving.

Wiener Schnitzel

Wiener Schnitzel (it means Viennese Cutlet)is a great Austrian recipe, escallops (thin slices of meat) breadcrumbed and deep-fried. Originally it is made with veal, but very commonly pork is used. It is generally served with Potato salad and a fresh lemon wedge to squeeze over the schnitzel.

Ingredients

• escallops of around 120 grams each - 4
• flour
  
• eggs - 2
• breadcrumbs
• salt / pepper
• oil for frying
• lemon
  

1. The escallops should be around a 1/4 inch thick.
2. Season the escallops with salt and pepper.
3. Take three bowls for eggs,flour and breadcrumbs respectively.
4. Dip the escallops in the flour first,then in the whisked eggs and then in the breadcrumbs.
5. Put oil in a large frying pan and heat.
6. Place the escallops.(It will swim which is deep frying.Cooking time should not be more than 4 minutes for each side, or when it has the desired color, turn it.)
7. Place the cooked schnitzels on a paper towel to soak fat from it.
8. Serve hot with fresh lemon and potato salad in Viennese style!