Wiener Schnitzel with Parsley Potatoes and Lamb’s Lettuce (Alexander Sholti)

Wash the lamb's lettuce and mix the sugar with the condensed milk, vinegar and oil and salt to make a dressing. Then serve the lamb's lettuce, spread the dressing over it and serve with fried bacon cubes.

Boil the potatoes, peel them and then set aside. Then wash the veal schnitzel and pat dry. Then cover with cling film and carefully tap on it. The meat should be between 3 and a maximum of 5mm thick. Then cut into the edges so that the schnitzel does not roll up later. Lightly salt and pepper on both sides. Then season the eggs with plenty of salt and whipped cream. (Best with a fork. Do not mix!) The egg yolks and whites should not be completely mixed. Then turn the schnitzel in flour, press lightly and then pull through the egg-cream mixture. Put the breadcrumbs in a deeper dish and place the schnitzel on top to cover them all around with breadcrumbs. Heat the oil with the lard in a pan and place the schnitzel in the hot pan. Bake until golden brown on both sides. Boil the potatoes, cut them in half and toss them briefly in a pan with plenty of foamed butter. However, the potatoes must not be fried and browned. Then add salt and sprinkle with coarsely chopped parsley. Arrange the schnitzel on a plate together with the potatoes.