Wiener Schnitzel with potato salad

Ingredients for 4 servings:

• 4 veal escalopes from the topside
• Salt
• pepper
• Flour
• 2 eggs
• Breadcrumbs
• Butter or clarified butter
• 750 g jacket potatoes
• 50 g bacon, fattier
• 1 onion(s)
• 3 gherkins
• 1 egg(s)
• 1 cup of meat salad from the butcher
• 125 g mayonnaise
• Salt
• Pepper, black from the mill
• lemon juice
• 1 tbsp mustard
• 100 g meat sausage, diced

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Based on a potato salad recipe from my mother-in-law

Make several slits around the edges of the schnitzel, carefully pound them out thinly, and lightly salt them. Beat the eggs and add a little salt. Coat the meat in flour and dip in the egg. Then coat in breadcrumbs and press the breadcrumbs firmly into the pan. Heat plenty of butter in a copper pan (or another pan if you prefer) and fry the schnitzels until golden brown, repeatedly pouring the hot fat over the schnitzels with a metal spoon. Let them drain on kitchen paper. Fry the fatty bacon and set aside. Make mayonnaise or use ready-made mayonnaise. Slice the potatoes. Grate the onions and dice the cucumber. Boil and dice the egg. Mix all the ingredients together to make a salad. Season with salt, pepper, and lemon juice and let it sit well.