Wiener Schnitzel with Parsley Potatoes and Salad

For the salad, rinse the potatoes, cover with water and cook for about 25 minutes. Drain, let the water evaporate and then peel.

For the Wiener Schnitzel, rinse the meat, pat dry and remove the fat from the edges if necessary. Flatten the cutlet slightly.

Season the eggs with salt and pepper in a deep dish and beat together.

Place the breadcrumbs and the flour on separate plates.

First, turn the cutlets in the flour, then dip into the beaten egg. Finally, coat with the breadcrumbs.

Heat the clarified butter and fry the cutlets in portions until golden yellow on each side. Keep warm.

For the salad, rinse the lettuce, pat dry and tear into bite-sized pieces.

For the dressing, mix the sour cream with the lemon juice and season with salt and pepper.

Toss the potatoes in some hot butter. Finely chop the parsley and shower over the potatoes. Cut the lemon into slices.