INGREDIENTS
For the pan-fried potatoes
800g (1¾lb) waxy potatoes, such as Yukon Gold (or boiled potatoes left over from the day before) salt
2 tbsp vegetable oil
2 onions, sliced freshly ground black pepper
For the schnitzels
4 thinly-cut boneless topside veal cutlets (150g/5½oz each) salt and freshly ground
pepper
2 eggs flour, for breading breadcrumbs, for breading butter, for frying
1 organic lemon, quartered
Method
- To make the pan-fried potatoes, boil the potatoes in salted water for about 20 minutes. Drain, let the steam evaporate, and peel. Leave the potatoes to cool for about an hour, then cut them into slices.
- Heat the oil in a very large frying pan. Add the potatoes and onions and fry over a high heat for about 10 minutes until golden brown, turning often. Season to taste with salt and pepper and keep warm in the oven.
- Flatten the veal cutlets evenly with a meat pounder until they are each about 3mm (1⁄8in) thick. Season with salt and pepper. Beat the eggs in a soup plate. Put the flour and the breadcrumbs on separate plates. Dip both sides of each cutlet into the flour and shake off the excess. Dip into the egg to coat, and finally dip both sides in the breadcrumbs, pressing slightly to make the breadcrumbs stick. Shake off the excess.
- In one large or two small frying pans, heat up a generous amount of butter, enough to float the schnitzels. Fry the schnitzels on one side until golden brown, gently shaking the frying pan so the butter flows over them. Turn over, reduce the heat, and fry until the other side is golden brown. Drain the schnitzels on paper towels. Serve with the pan-fried potatoes and lemon quarters.