Vienna Schnitzel with Salad and Potatoes

Ingredients

• 640 g thin veal cutlets (4 thin veal cutlets)
• 2 Eggs
• 150 g breadcrumbs
• 50 g flour
• Salt
• black pepper (freshly ground)
• 2 tbsp clarified butter
• 1 head of lettuce
• 150 g Sour cream
• 0.5 lemon (juice)
• 750 g starchy cooking 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.

   Lightly pound the meat to flatten it a bit.

3. 3.

   Whisk the eggs with salt and pepper in a shallow dish.

4. 4.

   Place the breadcrumbs and flour on separate dishes. First coat each cutlet in flour, then dip in egg, and finally roll in breadcrumbs.

5. 5.

   Heat clarified butter and fry the cutlets in batches, turning them until golden yellow on both sides; keep warm.

6. 6.

   Separate the lettuce into leaves, wash, dry, and tear into bite-sized pieces. Mix sour cream with lemon juice, salt, and pepper.

7. 7.

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

8. 8.

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