Beat the veal schnitzel thinly, season with salt and pepper.
Peel and slice the potatoes, peel and slice the cucumber and season with salt.
Fry the diced bacon in butter (clarified butter) together with the red, diced onions and mix with the vinegar and mustard. Add the broth and allow to thicken a little. Season to taste with original Styrian pumpkin seed oil. (store in a cool and dark place after opening).
Pour the bacon and sauce mixture over the potatoes and squeezed out cucumber and let it steep.
Flour the schnitzel, place in the egg-cream mixture and add to the breadcrumbs mixture.
Place in the clarified butter (or clarified butter); the schnitzel must float, they are ready when they are golden brown in color.