Schnitzel with potato salad à la hemp

Schnitzel with hemp breading - Ingredients

• 4 veal schnitzels
• 150g hemp flour
• 2 eggs
• 300g breadcrumbs
• 200g clarified butter
• Salt, pepper

Preparation

Pound the veal schnitzels and season both sides with salt and pepper. Prepare the hemp flour, beaten eggs, and breadcrumbs each in a soup plate. First, coat the meat in the hemp flour. Shake off excess flour, then dip the schnitzels in the egg mixture and let drain briefly. Finally, coat the meat in the breadcrumbs and press them on lightly. Heat clarified butter in a pan and fry the schnitzels on both sides until golden brown. Let drain on kitchen paper and serve with a lemon wedge and lingonberry jam.

Potato salad with hemp seed oil - Ingredients

• 400g potatoes (cooked, warm)
• 100g onions
• 1 tbsp Lustenau mustard
• 5 tbsp organic hemp seed oil
• 100ml beef broth
• 5 tbsp apple cider vinegar
• 1 tsp salt (level)
• 2 tsp sugar (level)
• 80ml water (lukewarm)

Preparation

Peel the still warm potatoes and slice them. Then peel and finely chop the onions. Mix the remaining ingredients well in a bowl and pour over the potatoes and onions. Let sit for about 30 minutes. Garnish with hemp seeds and a little more hemp seed oil and simply enjoy.

Image source: © Eva-Maria Marte / HANAFSAN