Wiener Schnitzel with Styrian potato salad

Ingredients for 4 servings:

• 4 veal escalopes (approx. 120 g each), thinly sliced ​​from the veal topside
• salt and pepper
• 2 eggs
• 2 tbsp cream, whipped
• 50 g flour
• 150 g breadcrumbs (homemade)
• 200 g clarified butter
• 50 ml oil, neutral, heat-resistant
• Lemon(s), cut into wedges
• 900 g waxy potatoes (salad potatoes)
• Salt
• ½ cucumber(s)
• 2 tbsp bacon cubes
• 1 tbsp butter
• 3 shallots, diced
• 5 tbsp balsamic vinegar
• 200 ml beef broth, necessarily homemade (e.g. boiled beef broth)
• 1 tbsp mustard, medium hot
• 5 tbsp sunflower oil
• 50 ml pumpkin seed oil
• chives

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

after studying many recipes this is my ultimate recipe

Pat the veal schnitzels dry, spread them out on a work surface, place a freezer bag over each schnitzel, and gently pound them slightly thinner with a spatula. This shouldn’t break the meat fibers; it’s enough to slightly increase the surface area. The bag protects the meat. Season each schnitzel with salt and a little pepper. Place all the schnitzels on top of each other. Prepare three deep plates. Pour the flour into the first plate, the eggs, lightly beaten with the cream, into the second plate, and the homemade breadcrumbs into the third plate. To do this, lightly toast the slices of bread, let them cool briefly, trim the edges, and then shred them in a Moulinette or similar chopper. It really tastes much better than store-bought breadcrumbs. Alternatively, you can use bread rolls instead of toast. Season the egg and cream mixture with half a teaspoon of salt. Dip each veal schnitzel in flour, then in the egg mixture, and finally in the breadcrumbs. Expert opinions differ here. While some say not to press the breading into the pan, Johann Lafer expressly recommends it. Don’t let the breaded schnitzels sit for long; fry them as quickly as possible. The best way to do this is to heat two pans with clarified butter/oil and place the schnitzels in them. Gently swirl the pan so the fat can slosh over the schnitzels. Alternatively, use a tablespoon to continuously baste the schnitzels with the cooking fat. This creates the beautiful “waves,” i.e., the breading is souffléd. The schnitzels don’t need to cook for long; 1-2 minutes per side is sufficient. You can use the browning as a guide; when it looks crispy and golden brown, the schnitzel is done. Immediately degrease on kitchen paper and, if necessary, keep them warm at 80°C, individually, preferably on a wire rack (on kitchen paper). However, if you’re using two pans, this isn’t absolutely necessary. Fried this way, it’s absolutely crispy, juicy on the inside, and flavorful. Serve the schnitzel with a wedge of lemon. For the potato salad, it’s best to cook the potatoes the day before. Cook waxy potatoes in their skins, let them cool, and then peel them the next day. Peel, halve, and deseed the cucumber. Add the sliced ​​cucumber to the potato slices. For the salad dressing, fry the shallots and bacon cubes in butter, deglaze with the light balsamic vinegar, and pour in the meat broth. Let the whole thing simmer for a while, then season with mustard, salt, and pepper. You can also use hot mustard, if you like. Pour the hot marinade and sunflower oil over the potato slices, mix well, and let it sit for half an hour. Finish with pumpkin seed oil and chives. To serve, place a dollop of potato salad on the plates, drizzle with pumpkin seed oil, and place the schnitzel in the center. Serve with the lemon wedge, which you can squeeze over the schnitzel but don’t have to.