Wienerschnitzel with potato salad

Ingredients for 2 servings:

• 600 g potatoes, waxy
• 1 tsp salt
• 1 onion(s)
• 120 ml vegetable stock
• 1 pinch of salt and pepper
• 2 tbsp white wine vinegar
• 1 tsp mustard, hot
• 1 pinch(s) of sugar
• 2 tbsp rapeseed oil
• 2 veal escalopes
• e.g. salt and pepper
• 2 pinches sweet paprika powder
• 60 g flour
• 1 large egg(s)
• 2 tbsp whipped cream
• 80 g breadcrumbs
• 60 g coconut oil
• lemon wedge(s) and parsley for garnish

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

For the potato salad, wash the potatoes and boil in salted water for about 25 minutes. Drain and let it steam off briefly, then peel and slice into a bowl. Peel and finely dice the onion. Bring the stock to a boil and add the vinegar, oil, and onions. Add to the potatoes. Season with salt, pepper, mustard, and sugar, and let it simmer. For the veal escalopes, pat the meat dry, lightly pound it between cling film, and season with salt, pepper, and paprika. Prepare a breading grid. Put flour in a bowl. Mix the egg, salt, and pepper with the cream and pour into a suitable bowl. Finally, put breadcrumbs in a bowl. Toss the veal escalopes one at a time in the flour. Heat a large pan and pour in the coconut oil. Fry the veal escalopes over medium heat for about 5 minutes per side until golden brown. Remove and drain on kitchen paper. Mix the potato salad and serve with the veal escalopes. Garnish with parsley and lemon wedges if desired.