Summary

Ingredients

• 4 veal schnitzel from the upper shell
• salt
• pepper
• Flour
• 2 egg (s)
• breadcrumbs
• Butter or clarified butter
• 750 g jacket potato (s)
• 50 g bacon, fatter
• 1 onion (s)
• 3 pickled cucumber (s)
• 1 egg (s)
• 1 cup meat salad from the butcher
• 125 g mayonnaise
• salt
• Black pepper from the mill
• Lemon juice
• 1 tablespoon mustard
• 100 g meat sausae, diced

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Instructions

1. Cut into the schnitzel several times on the edge, carefully knock out thinly, lightly salt. Whisk eggs and add a little salt. Turn the meat in flour, dip in egg. Then turn in breadcrumbs and press the breadcrumbs on firmly. Heat plenty of butter in a copper pan (alternatively another pan) and bake the schnitzel in it until golden yellow, repeatedly pouring the hot fat over the schnitzel with a metal spoon and draining on kitchen paper. Skip the fat bacon and set aside. Make mayonnaise or use ready-made mayonnaise. Cut the jacket potatoes into slices. Grate the onions and dice the cucumber. Boil the egg and dice. Mix a salad from all the ingredients. Season to taste with salt, pepper and lemon juice and let it steep.