Wiener Schnitzel with Austrian Potato Salad

Directions

• For the Potato Salad
• Place the potatoes in a pan of boiling water and cookout for 15/20 minutes until cooked but still firm
• Let the potatoes cool off and then remove the skins
• Slice the potatoes into ¼” thick slices and place in a bowl
• Heat 2 tbsp of the oil in a fairly large frying pan and add the finely diced onion
• Let them sweat off for about 30 seconds
• Add the stock and bring to the boil
• Add the white wine vinegar and the remainder of the oil and mix well
• Remove from the heat and add sugar, mustard and salt and pepper and thoroughly mix
• while the mixture is still hot add it to the potatoes in the bowl and gently turn it all over so as to thoroughly coat the potatoes
• Leave the potatoes to rest and absorb the liquid for about 20/30 minutes while you prepare and cook the Schnitzels
• For the Schnitzels
• Each escalope should be flattened as thin as possible, but not so thin that you split the meat.
• Take each piece of meat individually and place between a sheet of clingfilm (or greaseproof paper) and beat out with a rolling pin.
• Season on both sides and set aside to rest.
• Here you will need 3 receptacles, a bowl to mix the egg wash, a large plate for the flour and another large plate for the breadcrumbs
• Beat the eggs lightly with the cream in the bowl.
• Place enough oil to cover the bottom of a fairly large frying pan (You want to be able to move the pan in circular movements to swirl the butter over the meat) and heat, you can test the heat of the oil by dropping a few breadcrumbs in and if they turn brown fairly quickly the oil is hot enough.
• While the oil is heating start to coat the meat, press 1 escalope into the flour making sure it is well-covered turn and flour the other side.
• Then dip it into the egg wash again making sure it is well covered and lastly into the breadcrumbs.
• Just make sure the meat is well coated with the breadcrumbs, there’s no need to press down too hard here as you really want some air to get trapped between the meat and the coating when they cook.
• Now the oil should be at the optimum temperature add the clarified butter and let it completely melt.
• Place in 1 escalope and let it cook until it is golden brown. While it is cooking either swirl the pan so that the butter/oil splashes over the top of the meat or baste the meat with a spoon with the oil/butter.
• Turn the escalope over and repeat the process. This should only take a few minutes.
• Remove the meat from the pan and place on a kitchen roll and pat the tops with another piece of kitchen roll.
• Serve with a wedge of lemon.