histaminarm

Wiener Schnitzel with potato salad

This Wiener Schnitzel with potato salad is simply incredibly delicious – and in this form suitable for a low-histamine diet. You absolutely have to try it!

Preparation time

60 minutes

This recipe is

  • suitable for a low-histamine diet

Ingredients for 4 servings

For the potato salad

  • 600 g waxy potatoes
  • 1 onion (1)
  • 1 small bunch of parsley
  • 4 tablespoons olive oil
  • 200 ml water
  • 1 tbsp HistaFood Organic Vegetable Broth
  • 6–8 tablespoons acerola juice
  • 1 tbsp coconut blossom sugar
  • 1 tbsp capers preserved in salt (1)
  • Salt

For the schnitzel

  • 4 veal schnitzels (approx. 120 g each)
  • 3 egg yolks
  • 6 tablespoons of spelt flour
  • 200 g spelt breadcrumbs
  • 250 g clarified butter
Wiener Schnitzel with potato salad

preparation

  • Wash the potatoes, cover them with water in a pot, and bring to a boil.
  • Turn the stove to medium heat and simmer the potatoes for about 20 minutes.
  • Then rinse the potatoes with cold water and peel them.
  • Peel and finely dice the onion.
  • Mix together olive oil, water, finely chopped parsley, HistaFood organic vegetable broth , acerola juice, coconut blossom sugar, capers and salt.
  • Slice the potatoes and mix them with the marinade.
  • First coat the schnitzel in spelt flour, then in egg, and then in breadcrumbs.
  • Heat clarified butter in a pan and fry the schnitzels over medium heat for about 3 minutes on each side until golden brown.
  • Serve the schnitzel with the potato salad.

Our HistaFood tip


Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1.
Please always consider your individual tolerance.

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