Vienna Schnitzel with Potatoes

Ingredients

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

Instructions

1. 1.

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

2. 2.

   Rinse the meat, pat dry, trim any fat edge if necessary, 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. Dredge each cutlet first in flour, then in egg, and finally coat with breadcrumbs.

5. 5.

   Heat clarified butter and fry the cutlets in batches until golden brown on both sides; keep warm.

6. 6.

   Wash the 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 them. Slice lemon into rounds.

8. 8.

   Arrange salad leaves, potatoes, and cutlets on plates, drizzle salad with dressing, and garnish with lemon slices.