Seaman's schnitzel with fried eggs and potato salad

Ingredients for 2 servings:

• 500 g potatoes, waxy
• 1 onion(s)
• 1 tbsp rapeseed oil
• 2 tbsp vinegar
• 100 ml vegetable stock
• 2 tbsp sour cream
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch(s) of sugar
• 40 g smoked salmon slices
• some frozen dill for sprinkling
• 2 pork schnitzels
• 50 g flour
• 60 g breadcrumbs
• 40 g clarified butter
• 1 egg(s)
• 2 eggs
• 1 tbsp rapeseed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Boil the potatoes in salted water for about 25 minutes, drain, and allow to evaporate. Peel and slice the potatoes. Peel and finely dice the onion. Sauté the onion in a tablespoon of rapeseed oil until translucent, deglaze with the stock and vinegar, reduce briefly, and let cool. Season the potatoes with salt and pepper, stir in the sour cream. Add the cooled dressing and mix everything well. Cut the smoked salmon into strips and mix into the potato salad. Pat the schnitzel dry, lightly beat it between cling film, and season with salt and pepper. Beat 1 egg in a deep plate, then add salt and pepper. Place the flour and breadcrumbs on separate plates. Heat the clarified butter. Coat the schnitzel first in flour, then in the egg, and finally in the breadcrumbs. Place in the pan and fry, stirring frequently, for about 5 minutes on each side. In a second pan, fry the two eggs in a tablespoon of rapeseed oil until fried and season. Remove the schnitzels from the pan and drain on kitchen paper. To serve, place a fried egg on each schnitzel, serve with potato salad, and sprinkle with dill.