Veal schnitzel Viennese style & celery schnitzel (vegan)

What would a trip to Austria be without Schnitzel? At the Carmushka Winterhouse in Kützbühel, of course, this must not be missing. Traditionally there is also a potato-cucumber salad. The participants liked it in any case and we hope you also :)
Those who do not eat meat simply try our vegan alternative - the celery schnitzel.

INGREDIENTS (for 2 pers.):
2 x 180 g veal escalope
4 tbsp spelt flour
200 g spelt breadcrumbs or spelt breadcrumbs 
2 eggs
1 cup rapeseed oil
salt
pepper
2 lemon slices

PREPARATION:

1. Process the veal escalope with a meat tenderizer so that it becomes nicely flat. Cover the schnitzel with a kitchen towel and beat several times.
2. Prepare three large plates each with spelt flour, breadcrumbs and eggs. Whisk the eggs in the plate.
3. Heat a large pan with rapeseed oil. Do not skimp on the oil, because the schnitzel should float in oil.
4. Lightly salt and pepper the schnitzel and turn in spelt flour.
5. Then put them directly into the plate with whisked eggs.
6. Then turn over the breadcrumbs directly in the plate and add to the oil in the hot pan.
7. Deep fry with light back and forth movements. Per schnitzel side approx. 2-3 minutes.
8. Serve as desired with a slice of lemon.

Potato-cucumber salad

INGREDIENTS (for 2-4 persons):
2 hands full of potatoes (approx. 300 g)
½ red onion
½ Cup vegetable broth (ca.60 ml)
2 tbsp cider vinegar
2 tbsp rapeseed oil
1 tsp mustard
fresh herbs (e.g. dill or parsley)
½ Cucumber salad
salt 
pepper

PREPARATION:

1. Cook the potatoes in salted water.
2. Heat the vegetable stock and add the vinegar.
3. Peel the potatoes, which are still warm to the touch, and cut into slices. Put these slices in a bowl.
4. Finely chop the onion. Now sprinkle some salt on the potatoes and put finely chopped onion pieces into the bowl.
5. Wash parsley or dill as you like, chop and add to salad. Mix well.
6. Add the vegetable stock and vinegar mixture to the mixture and mix well.
7. Add rapeseed oil & mustard (well whisked together) as the last ingredient, so that it spreads well. It is important to always add the rapeseed oil last, so that the potatoes can absorb the broth vinegar mixture well.
8. Let the salad rest for about an hour (20 minutes is enough for those in a hurry).
9. Meanwhile, wash the cucumber and cut it into fine slices or plane it.
10. Now add the cucumber slices to the potato salad, garnish with fresh herbs and serve.

Celery Schnitzel (vegan)

INGREDIENTS (for 2 persons):
2 x 180 g celery head slices (approx. 1.5 - 2 cm thick)
4 tbsp spelt flour
200 g spelt breadcrumbs or spelt breadcrumbs 
3 tbsp soy flour
1 cup rapeseed oil
salt
pepper
2 lemon slices

PREPARATION:

1. Cook the celery slices in lightly salted water.
2. Rinse the softly cooked celery slices with cold water and pat dry with a kitchen towel.
3. Heat a large pan with plenty of rapeseed oil.
4. Prepare three plates with breadcrumbs, spelt flour and a mixture of soy flour, 2 tbsp. water and some salt.
5. First roll the celery slices in the spelt flour, then in the thickened soy flour mixture and then directly in the bowl with the breadcrumbs.
6. Then put the celery schnitzel directly into the pan and fry for about 2 minutes on each side until golden brown.
7. Serve as desired with a slice of lemon.