Yoghurt Potato Salad with Wiener Schnitzel

Peel the boiled jacket potatoes and add the cucumber water and stir well. Of course, you can also use other pickles instead of the ginger and pepper cucumbers. Finely dice the ginger and pepper cucumber and add to the potatoes, as well as the egg and shallot.

Put the yoghurt in a bowl, add the mustard and stir everything well. Season with salt and pepper. Season well, because the potatoes still swallow a lot of spice. Then pour the yoghurt over the potatoes, mix well and let it steep for a few hours.

I cut the schnitzel into smaller schnitzel because we like them much better than those giant things on the plate. Put each schnitzel in a freezer bag and pound it flat (this will not destroy the structure of the meat).

Now set up a breading line: 1st station: a flat bowl with flour - 2nd station: a flat bowl with the clumped egg, season this with salt, pepper and Espelette pepper - 3rd station: a flat bowl with the Panko flour.

Now first turn each schnitzel in flour and then knock off the excess flour, then pull the schnitzel through the seasoned egg and finally turn in the panko flour.

Heat plenty of clarified butter in a pan and then bake the schnitzel in it at medium temperature. Make sure that the schnitzels float in the butter lard and when unpacking, move the pan over the hotplate in a nice circle so that the butter lard overlaps nicely, so the breading rises really nicely.

Then degrease the schnitzel on kitchen paper and serve with the potato salad.