Veal Schnitzels with Potatoes
- For the schnitzels
- 4 Veal cutlets
- 2 eggs
- 150 grams breadcrumbs
- 50 grams Pastry flour
- 2 tablespoons clarified butter
For the potatoes: Scrub potatoes and cook in salted water for about 25 minutes or until tender. Drain and let evaporate briefly, peel.
For the schnitzels: Rinse veal and pat dry. Flatten slightly, if necessary.
Whisk eggs with salt and pepper in a deep dish.
Place breadcrumbs and flour into separate plates. Coat cutlets with flour, dip into eggs and roll in breadcrumbs, pressing firmly.
Heat clarified butter in a pan and cook cutlets, few at a time, until golden brown on both sides. Remove from the pan and keep warm.
Rinse and spin dry lettuce, tear into bite-sized pieces. Whisk sour cream with lemon juice, season with salt and pepper.
Heat butter in a pan and toss potatoes briefly. Chop parsley finely, sprinkle potatoes with it and arrange on plates. Cut lemon into slices.
Placce lettuce and schnitzels next to potatoes on plates, drizzle with the dressing and serve garnished with lemon slices.