Wiener Schnitzel With Potato Salad And Cucumber Salad

1. 1

   Schnitzel: Slice veal top round against the grain into 80 gram pieces.

2. 2

   Pound until 2/8 of an inch think (pounding will allow it to cook evenly, tenderize the meat and make it souffle nicer).

3. 3

   Heat oil till 350 F and crisp under constant movement for 60 seconds.

4. 4

   Pat dry and serve.

5. 5

   Potato Salad: Boil potatoes until soft but not too tender.

6. 6

   Blend champagne vinegar, luke warm water, salt, white pepper and canola oil until it emulsifies.

7. 7

   Slice peeled and hot potatoes into the dressing, (warm starch from the potatoes will help further emulsify the potato salad).

8. 8

   Add small diced scallions and shallots to the salad, season to personal flavor with mustard, salt and vinegar.

9. 9

   Cucumber Salad: Peel the cucumber and slice on a mandolin into a 6 inch long thin spaghetti shape (do not slice the seed core of the cucumber).

10. 10

    Sprinkle with salt to dewater the cucumber and press out all excess water.

* Per serving · 4 servings · Values may vary.