Pretzel Schnitzel with Potato Salad

I reckon a plate of Schnitzel and potato salad is as German as it gets. Fair enough, you could argue that the Schnitzel originally came from Austria, but even so – Schnitzel is a huge thing in Germany! And so is potato salad. I usually dress my potato salad with a mayonnaise-based dressing, which is typical for Luxembourg. In Berlin, however, I discovered another brilliant way to make potato salad: with vegetable stock. It’s far less greasy and the perfect sidekick to pan-fried Schnitzel. The pretzel crumbs for the Schnitzel are a fun little twist. You could of course just use ordinary breadcrumbs.

I made this Schnitzel in the first Berlin episode of my show, you can watch it here.

This is a recipe from my second cookbook “Anne’s Kitchen – Barcelona, Istanbul, Berlin”.

November 15, 2014