Crispy Veal Cutlets with Potato Salad
Cook the potatoes in a pot of boiling salted water until knife-tender, 25-30 minutes. Peel and slice. In a large bowl, whisk together the vinegar, oil and mustard. Add the potatoes, add toss to combine. Peel and finely chop the onion and add to the bowl of potatoes along with the hot broth. Season with salt and pepper and toss to combine, adding more broth if necessary to coat.
Place the veal cutlets between sheets of waxed paper and with a meat mallet or the bottom of a skillet, pound the cutlets thin. Season both sides with salt and pepper. Place the flour in a shallow bowl. In another bowl, whisk the egg with the cream and place the breadcrumbs in a third bowl. Dip the cutlets in the flour, then in the egg mixture and finally in the breadcrumbs, pressing to adhere.
Heat the oil in a large skillet and working in batches, saute the cutlets until golden brown on both sides. Top each with a little butter and serve the cutlets with lemon slices and potato salad.