Wiener Schnitzel with Lamb’s Lettuce

Wash the schnitzel and pat dry. Then cover with cling film and carefully tap. But don't knock too hard or they will dry out. The fibers of the meat must not tear and the schnitzel should be between 3 and 5 mm thick. Cut the edges so that the schnitzel does not roll up later. Lightly salt and pepper on both sides.

Then the eggs are also heavily salted and whipped with a fork together with a tablespoon of whipped cream, but do not mix. Egg yolks and whites should not be mixed together completely. Then turn the schnitzel in flour, press lightly and then pull through the egg. Put the crumbs in a deep dish, place the schnitzel on top and press lightly. Turn the schnitzel over and repeat until the schnitzel is completely surrounded by crumbs (including the sides).

Heat the oil and the 2 teaspoons of lard in an iron pan about 2-3 cm high. Place the breaded schnitzel in the hot fat and fry until golden on both sides. Never save on fat, so that the schnitzel floats in the fat. When frying the pan with the schnitzel, turn it slightly so that the breading does not stand out and ripple.

Wash the lettuce, spin dry, distribute on the plates and squeeze a clove of garlic into each. Boil the potatoes and eggs, fry the bacon until crispy and cut everything into bite-sized pieces. Spread the potatoes, eggs and bacon on the salads while they are still warm. Pour pumpkin seed oil and walnut oil (3: 1) over it and finally add the pumpkin seeds roasted in the pan.