Vienna Schnitzel with Parsley Potatoes

Ingredients

• 4 veal schnitzels
• 2 Eggs
• 150 g breadcrumbs
• 50 g flour
• Salt
• Pepper
• 2 tbsp clarified butter
• 1 head lettuce
• 100 g Sour cream
• 0.5 lemon (juice)
• 700 g starchy potatoes
• 0.5 bunch Parsley
• 2 tbsp butter
• 1 untreated lemon

Instructions

1. 1.

   Wash potatoes, cover with water and cook for about 25 minutes. Drain and let steam off, then peel.

2. 2.

   Wash meat, pat dry, trim fat edge if desired, and lightly pound flat.

3. 3.

   Beat eggs with salt and pepper in a shallow dish.

4. 4.

   Place breadcrumbs and flour on separate dishes. Coat schnitzels first in flour, then dip in egg, and finally coat in breadcrumbs.

5. 5.

   Heat clarified butter and fry schnitzels portion by portion until golden yellow on each side; keep warm.

6. 6.

   Wash lettuce, pat dry, tear into bite-sized pieces. Mix sour cream with lemon juice, salt, and pepper.

7. 7.

   Sauté potatoes in butter. Finely chop parsley and sprinkle over the potatoes. Slice lemon into rounds.

8. 8.

   Arrange lettuce leaves, potatoes, and schnitzels on plates, drizzle salad with dressing, and garnish with lemon slices before serving.