Roast Potatoes with Veal
Rinse and scrub the potatoes and cook in salted boiling water, about 30 minutes. (Potatoes should not be too soft or they may fall apart during frying.) While still hot, peel potatoes, let cool and cut into 0.5 cm thick (approximately 1/4-inch) slices.
Peel and cut onions into small cubes. Thinly slice veal cutlets and chill. Heat lard in a large nonstick skillet. Add onions and cook until golden-brown. Immediately remove pan from the heat and gradually stir in 40 grams (approximately 1 1/2 ounces) butter. In a second pan, heat oil and remaining butter. Add veal cutlets and sauté over high heat. Season with salt. Mix veal with potatoes, stir in herbs and season again with salt and pepper. Serve garnished with fresh herbs, if desired.