Schnitzel with Fried Potatoes

Ingredients

• 1 onion
• 100 g thick-cut bacon
• 800 g waxy potatoes (best cooked and peeled the day before)
• 1 Tbsp clarified butter
• Salt
• Pepper (freshly ground)
• 4 veal schnitzels (e.g., from the top cut, about 160 g each)
• Salt
• Pepper (freshly ground)
• 2 Eggs
• 2 tbsp heavy cream
• 3 tbsp Flour
• 200 g breadcrumbs
• 6 tbsp clarified butter

Instructions

1. 1.

   For the fried potatoes peel and finely chop the onion. Cut the bacon into small cubes as well. Slice the pre-cooked boiled potatoes into even, not too thin slices. Add butter to a large, hot, preferably non-stick pan. Cover the bottom of the pan with potato slices and fry on medium heat for 3-4 minutes until golden brown.

2. 2.

   Turn by shaking the pan until they are lightly browned. Add bacon cubes and cook together. Turn occasionally until the potatoes develop a golden crust. Sprinkle onions over them and stir occasionally, cooking for about 5 more minutes until golden brown. Season with salt and pepper.

3. 3.

   Wash the schnitzels, pat dry, gently pound flat, season with salt and pepper. Whisk eggs with cream. Dredge meat in flour, then dip through the egg mixture, and coat with breadcrumbs. Press lightly to adhere. In a large pan over medium heat, fry each side for about 3-4 minutes in clarified butter until golden brown, basting repeatedly with the butter.

4. 4.

   Drain on kitchen paper. Plate schnitzels with fried potatoes and serve optionally with a fresh cucumber salad.