Chicken Schnitzel With Potato Salad - cooking recipe

Ingredients

4 None chicken breast, pounded to a 1/4 inch
1 None lemon, zested and juiced
2 tbsp mustard
2 None egg yolks
3 tbsp heavy cream
2 tbsp + 1 pinch sugar
3 tbsp all purpose flour
1 1/2 lb red or new potatoes
1/2 cup vegetable stock
5 tbsp cider vinegar
5 tbsp oil
1 None onion, peeled and finely chopped
2 sprigs parsley, chopped finely, some set aside for garnish
1/2 bunch chives, finely chopped
2 tbsp butter
1 head lettuce, chopped
None None lemon slices to garnish

Preparation

Season the chicken to taste with salt and pepper and sprinkle it with half the lemon juice. Mix together the mustard, egg yolks, lemon zest, cream, and a pinch of sugar. Coat the chicken, first with flour, then with the egg yolk mixture and let marinate for 2-3 hours.
Meanwhile, cook the potatoes in boiling water for about 20 minutes. When they're done, drain, rinse, peel, and slice them. Combine the the stock, vinegar, 2 tbsp of oil, 1 tbsp of sugar, and the onion in a saucepan and bring to a boil. Stir in the herbs, season to taste, and pour the mixture over the potatoes. Cover and set aside.
Melt the butter, cook until it's light brown, and remove it from the heat. Stir in the remaining lemon juice, a pinch of salt, and 1 tbsp of sugar. Pour it over the lettuce and serve it in bowls.
Heat 3 tbsp of oil in a pan. Cook the chicken schnitzel for 3-5 minutes on each side.
Serve schnitzel with the potato salad, garnished with parsley and lemon slices.