Cut the potatoes into thin slices or even cubes that are not too thick and cover with water in a container for 15 minutes to rinse off the starch. Then dry carefully and fry in one or two coated pans in clarified butter, only lying next to each other, for 5 minutes over medium heat. As exactly as possible, turn one at a time and fry the other side in the same way, then add salt, do not continue to fry too hot and turn several times until the potatoes are cooked.
Parry the schnitzel on the edge, place between 2 cling films and plate to a thickness of approx. 4 - 5 millimeters. Prepare 3 sufficiently large flat bowls or plates and spread the flour, the salted, peppered, beaten eggs with the lemon zest and finally the breadcrumbs that you grated yourself over a wide area. Turn the schnitzel in the flour on both sides and knock off any excess, then pull through the egg mixture on both sides and finally bread on both sides without pressing.
Without waiting, the schnitzel can now be cooked at the same time, but at least 2 pans are required, or fry one after the other in sufficient clarified butter on both sides over medium heat until golden brown. In the meantime, tilt the pan several times and then thinly coat the fried breading with liquid clarified butter. This gives you the typical curvature as the breading rises. The schnitzels do not need 5 minutes and should be briefly placed on a grid to degrease and dab off with kitchen paper. Before serving, you can briefly reheat them under the hot salamander or grill and drizzle with a squirt of lemon juice if you like.
Since a schnitzel of this weight class covers the plate almost completely after plating, I would serve it over the fried potatoes. Of course, you can also fry 2 smaller schnitzels per person, and also serve a salad of your own taste.
The recipe also works with turkey, chicken and pork, but is not called Wiener Schnitzel, but the Viennese way.
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