Wash the lingonberries and put them in a saucepan with the sugar and a little water and reduce to a low heat for two to three hours. The lingonberries can be pre-cooked, tightly closed they can be kept in the refrigerator for a few weeks and frozen for several years. (Of course you can also buy cranberry jam, but this is a little sweeter.)
Potatoes:
Wash and pluck the parsley. If possible, cook the potatoes in a pressure cooker, otherwise just cook them normally and then peel and salt to taste. Now melt some butter in a pan and roll the potatoes in it. Then remove the pan from the hot plate and add the plucked parsley and mix everything until the potatoes are well covered with parsley.
Schnitzel:
Cut the meat into two-finger-wide slices with the largest possible dia. Then cut the piece of meat again along the long side, but do not cut through, and open it like a book (butterfly cut) so that the largest possible area is created. (Of course you can also buy cut schnitzel.) Then cover the top and bottom with plastic wrap and pound flat with a plating iron. You can also use the underside of a saucepan for this, a meat hammer destroys the structure of the meat, so only use objects with a smooth surface. DO NOT wash the meat, otherwise the moisture will build up under the breading and it will fall off the schnitzel. Salt the meat a little. For breading, place three flat bowls, in one the flour, in one the eggs (whisk well with a fork) and in one the breadcrumbs. Put the plates close to each other otherwise there will be a mess and as close as possible to the stove so that the schnitzel can go straight into the pan.
Half-fill a large, deep pan with a 1: 1 mixture of clarified butter and rapeseed oil and place on the stove. First cover each schnitzel thinly with flour, pull it through the egg on both sides (do not let it bathe in the egg!) And then bread generously with the breadcrumbs and immediately put them in the pan. When frying, the fat should always be in motion, so swivel the pan slightly. When the schnitzel is golden brown and the breading is crispy, remove the schnitzel from the hot oil and let it drain briefly on a rack.
Serving:
Place the schnitzel, parsley potatoes, one or 2 lemon wedges and a spoonful of cranberries separately on the plate, do not stack or pour anything over.
Tips:
You can also use pork hip or leg or turkey breast meat for the schnitzel. But then it`s no longer a Wiener Schnitzel, just a Viennese-style schnitzel.
If you like it spicy, you can also garnish the Wiener Schnitzel traditionally with anchovy fillets and capers. You can of course adapt the side dishes to your taste and, for example, serve French fries or a fresh leafy salad with them. Absolute no-go`s with Wiener Schnitzel are rice (it`s way too dry) or mashed potatoes and sauces (they soften the schnitzel and make it unappetizing).
You can also make something out of the leftovers: mix everything that is left over from the breading (flour, eggs and breadcrumbs) and adjust the consistency with milk or flour until you get a nice batter. Shape them into small balls and bake them in the hot fat mixture. You can also eat it like schnitzel with cranberries or add it to the salad. These schnitzel balls can be spiced up with a breading of corn flakes or if you mix spices such as chilli into the dough.
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