Kartoffelsalat mit wiener Schnitzel or German potato salad with chicken schnitzel is a simple way to get the local taste of the German cuisine.
If you are planning to visit Germany soon, you might as well start to get acquainted with the taste of German food. We could have of course shown you how to prepare the famous German Sour Crust but we felt, it’s a dish that you will taste anyway. Hence, why not offer you the opportunity to cook a simple meal with very simple ingredients? We in Europe mostly believe that the simplest things are often the best. It’s also a question of finding the right ingredients in India in order to reproduce this very popular dish. The ‘Kartoffelsalat’ is a typical potato based German dish prepared with either Mayonnaise or vinegar. Besides being a popular dish during the Oktoberfest, it is also well known in Switzerland or Austria. It is a dish that accompanies most german meat preparations and is absolutely divine despite its simplicity.
1. Cook the peeled potatoes in water for thirty minutes at a medium flame. You do not need to boil your potatoes, they just need to cook slowly for thirty minutes. In the meanwhile, warm up the veg stock with the table spoon of caster sugar (when done mix well and set aside). Chop your onion finely and put in a medium salad bowl. Do the same with the parsley (or the coriander) and the chives, add these to the bowl as well. When the potatoes are cooked through, remove them from the water and let them cool for half an hour.
2. Subsequently, flatten your chicken breasts until they become very fine but larger in size. Mix the salt, the ground pepper and the paprika and use this mixture to season your meat. Beat your egg and add one tablespoon of water to it. Turn both sides of the flattened chicken breasts into this mixture for a few seconds and then do the same into the bread crumbs. Do the same with all the chicken pieces and set aside.
3. Chop your potatoes in slices of 1 cm approximately and add them as well into the salad bowl. Pour the cold veg stock into it along with one tablespoon of olive oil, the vinegar and the Dijon mustard. Mix everything and let it rest for half an hour or more. This salad can be kept in the fridge for three or four days and can be served either lukewarm or cold. If you don’t like vinegar too much, you can replace the vinegar with mayonnaise. Feel free to add chopped green chilies to the salad if you want to indianise it at your own convenience.
4. In a pan, pour the remaining olive oil and heat it up on a medium flame. Fry each side of the chicken Schnitzel for 5-6 minutes until the chicken gets this nice golden crispy touch.
Serve the chicken on a plate with a quarter of lime/lemon along with the salad.
Once again, the India Outbound team offers you unknown flavours to your Indian palate. It’s just a matter of being open minded in order to discover the flavours you have not grown up with. We certainly hope you will grow to like them. Watch this space, Alexandre will develop this section more and more. Time for you to travel the world of flavours from your kitchen. Happy cooking!