Wiener Schnitzel with potato salad

Ingredients for 4 servings:

• 750 g potato(s), waxy
• 1 onion(s)
• ½ cucumber(s)
• 150 ml vegetable stock
• 3 tbsp wine vinegar
• 2 tbsp flour
• 2 eggs
• 6 tbsp breadcrumbs
• 4 veal schnitzels, approx. 200 g each
• 6 tbsp clarified butter
• 6 tbsp oil
• 2 tbsp chives
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

Wash the potatoes and boil them in salted water for 25 minutes. In the meantime, peel and chop the onions. Peel the cucumber and slice it thinly. Drain the potatoes and let them cool, then peel and slice them. Mix them with the onions. Mix the hot stock with the vinegar, salt and pepper, season to taste and stir into the potatoes. Let it stand for about 15 minutes, then after about 10 minutes stir in the drained cucumbers. Place the flour, beaten eggs and breadcrumbs on separate plates. Season the meat with salt and pepper and coat one after the other in the flour, egg and breadcrumbs, pressing the breadcrumbs onto the meat. Fry the schnitzel in hot lard over moderate heat for about 5 minutes on each side until golden brown. Mix the oil into the potato salad, season again and sprinkle with chives. Serve with the schnitzel.