Schnitzel with Cucumber Salad

Wash the cucumber and slice it very thin or shave it.

• 1 cucumber

Put the cucumber slices in a bowl, mix with 1 tsp salt and let them sit for 10 minutes so they release their water.

• salt

Meanwhile, while step 2 runs

Meanwhile, pick the dill and chop it finely.

• ½ bunch dill

Meanwhile, while step 2 runs

Stir the vinegar, olive oil, sugar and a little pepper together in a small bowl until the sugar dissolves.

• 2 tbsp vinegar
• 1 tbsp olive oil
• 1 tsp sugar
• black pepper

Meanwhile, while step 2 runs

Put the flour on one plate, beat the egg with 1 tbsp water on the second, and spread the breadcrumbs on the third.

• 3 tbsp flour
• 1 egg
• 60 g breadcrumbs
• 1 tbsp water

Meanwhile, while step 2 runs

Pat the schnitzel dry and, if they are thicker than 1 cm, pound them flat. Season both sides with salt and pepper.

• 2 schnitzel
• salt
• black pepper

Meanwhile, while step 2 runs

Dredge the schnitzel in the flour first and shake off the excess, then dip it in the egg, and finally coat it in the breadcrumbs. Press the crumbs on only lightly so the coating puffs up later.

Lightly squeeze the cucumber slices and mix them with the dressing and dill. The salad can soak up the flavor while the schnitzel fries.

Heat the vegetable oil in a large skillet over high heat until a breadcrumb sizzles right away (about 170 °C).

• 150 ml vegetable oil

Lay the schnitzel in the hot fat. Swirl the pan gently so the fat runs under the coating and makes it puff up. Fry for 3 minutes, until the bottom is golden brown.

Meanwhile, while step 10 runs

Meanwhile, cut ½ lemon into wedges.

• ½ lemon

Flip the schnitzel, lower the heat a little and fry for another 3 minutes, until the other side is golden brown and the meat is no longer raw inside.

Let the schnitzel drain briefly on a plate.

Serve the schnitzel right away with lemon wedges and the cucumber salad.