Weiner Schnitzel With Bacon-Potato Salad - cooking recipe

Ingredients

2 1/4 lb potatoes
3.5 slices bacon, finely diced
5 tbsp canola oil
2 None onions, finely diced
1 tsp sugar
1/2 cup cider vinegar
2/3 cup vegetable stock
2 tsp Dijon mustard
1/2 cup heavy cream
3 None eggs
4 None veal cutlets, pounded thin
3 tbsp all-purpose flour
8 tbsp breadcrumbs
1 cup clarified butter
None None fresh chives, to garnish
None None lemon, to garnish
None None anchovy, to garnish

Preparation

For the potato salad, cook potatoes in boiling, salted water for 20-25 mins until tender. Rinse under cold water, then peel and slice. Fry bacon in a hot non-stick pan without oil for 4-5 mins until just crisp. Add oil and heat. Add onion and saute for 1-2 mins. Sprinkle with sugar and let caramelize. Deglaze pan with vinegar and stock then bring to a boil. Add mustard then toss with potatoes. Set aside to marinate for 1 hour.
For the schnitzel, whip cream to medium peaks then beat in eggs. Season veal, sprinkle with flour then dip in egg mixture. Allow excess to drip off then roll in breadcrumbs to coat. Repeat for each cutlet. Working in batches if necessary, heat butter, add veal and fry for 2-3 mins on each side. Remove from heat, drain on paper towels and keep warm. Distribute veal and potato salad between 4 plates and sprinkle with chives. Garnish with lemon and anchovy.