Lemon Wiener Schnitzel with Mashed Potatoes

Ingredients

• 800 g waxy potatoes
• 200 ml milk
• 20 g butter
• Salt
• nutmeg
• 4 tbsp roasted onions
• 4 tbsp chives rolls
• 1 untreated lemon
• 100 g breadcrumbs
• Salt
• pepper (from the mill)
• a pinch paprika powder (sweet)
• 4 veal schnitzels (about 160 g each)
• 2 tbsp flour
• 1 egg
• 80 g clarified butter

Instructions

1. 1.

   Wash the potatoes thoroughly (brush if necessary) and place them in a pot. Cover with water, bring to a boil covered, reduce heat and simmer for about 30 minutes.

2. 2.

   Drain and peel while hot. Press through a potato masher into a bowl. Bring milk to a gentle boil in a small saucepan and remove from heat. Add butter pieces to the mashed potatoes, season with salt and nutmeg, and stir in with a wooden spoon. Gradually pour in the hot milk while stirring until a light, creamy mash forms. Stir in roasted onions and chives, taste and adjust seasoning.

3. 3.

   For the schnitzels wash the lemon, dry it, and grate the zest finely. Squeeze out the juice. Mix the zest with breadcrumbs, a pinch of salt, pepper, and paprika.

4. 4.

   Wash the schnitzels, pat them dry and gently flatten if desired. Drizzle with some lemon juice and dust both sides with flour. Beat the egg in a shallow dish. Dip each schnitzel first in the beaten egg, then coat both sides in the breadcrumb mixture, pressing firmly to adhere.

5. 5.

   Heat clarified butter in a large skillet over medium heat. Fry the schnitzels for about 2–3 minutes per side until golden brown, spooning butter over them frequently.

6. 6.

   Serve with the mashed potatoes.