Wiener Schnitzel with Parsley Potatoes, Potato Salad & Lingonberries

Method

1. 1

   Place the veal cutlets between two sheets of plastic wrap and pound to about 4 mm (1/6 inch) thick. Season both sides with salt.

2. 2

   Boil the potatoes for the salad in salted water until tender, then peel and slice while still warm.

3. 3

   For the salad, toss warm slices with the onion, warm broth, vinegar, oil, mustard, salt and pepper. Let it rest so the potatoes soak up the dressing.

4. 4

   Set up three plates for breading: flour, beaten egg and milk, and breadcrumbs.

5. 5

   Dredge each cutlet in flour and shake off the excess, dip in egg, then coat lightly in breadcrumbs without pressing. The crumbs should stay loose.

6. 6

   Boil the parsley potatoes in salted water until tender, drain, and toss with melted butter and chopped parsley.

7. 7

   Heat the clarified butter or oil in a wide pan to about 170°C (340°F). You want enough fat for the cutlets to swim.

8. 8

   Fry the schnitzel 2 to 3 minutes per side, gently swirling the pan so the fat washes over the top and the breading puffs up into waves.

9. 9

   Drain on paper towels and sprinkle lightly with salt.

10. 10

    Serve right away with lemon wedges, parsley potatoes, potato salad and a spoonful of lingonberry jam.