Wiener Schnitzel with potato and cucumber salad

Ingredients for 4 servings:

• 4 eggs
• some salt and pepper
• 100 g flour
• 200 g breadcrumbs
• 4 veal escalopes from the thigh, thinly sliced
• some clarified butter
• n. E. lemon(s), juice, approx. 1 – 2
• 1 cucumber(s)
• 800 g jacket potatoes, peeled, preferably from the day before
• 6 shallots
• 300 ml broth, instant
• 1 tbsp white wine vinegar
• 1 tbsp Dijon mustard, coarse grain
• some salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the schnitzel, beat the eggs, season with salt and pepper, and place in a shallow dish. Pour the flour into another shallow dish, along with the breadcrumbs. First coat the schnitzel in the flour, then dip it in the beaten egg, and finally press it into the breadcrumbs. Dip it in the egg a second time and then press it into the breadcrumbs again. Heat the clarified butter in a pan and fry the schnitzel over medium heat until golden brown. Then let the schnitzel drain on kitchen paper. Drain the fat and deglaze the pan with lemon juice, then pour it over the schnitzel. For the potato and cucumber salad, peel and deseed the cucumber, and cut into thin slices. Slice the potatoes (not too thickly) and place them in a bowl with the cucumber slices. Peel the shallots and slice them into thin rings. Bring the stock, shallots, and vinegar to a boil and let stand for 5 minutes. Pour the warm broth over the potatoes and cucumbers. Stir in the mustard and season with salt and pepper. Serve with the schnitzel.