Breaded Veal Schnitzel with Potatoes

Ingredients

• 600 g waxy potatoes
• Salt
• 2 tbsp flour
• 2 Eggs
• 125 g breadcrumbs
• 4 veal schnitzels about 160 g each (e.g., from the upper cut)
• black pepper freshly ground
• 3 tbsp clarified butter
• 1 tbsp fresh chopped parsley

Instructions

1. 1.

   Peel, wash, halve the potatoes and cook in salted water for about 25 minutes.

2. 2.

   Place flour, eggs, and breadcrumbs separately in shallow dishes or plates. Beat the eggs.

3. 3.

   If needed, pound the meat flat to about 4 mm thickness and season both sides with salt and pepper. Dredge in flour, dip in egg, then coat with breadcrumbs, pressing lightly. Fry in hot clarified butter for about 5 minutes per side until golden brown, basting occasionally with hot fat and turning once.

4. 4.

   Drain the potatoes and arrange on plates sprinkled with parsley (optionally toss in hot butter).

5. 5.

   Let the schnitzels drain on kitchen paper before serving with the potatoes.

6. 6.

   Optionally serve lingonberries and lemon wedges alongside.