Preparation :

First of all, wash the potatoes, cook them, peel them and put them to one side. Now wash the schnitzels and dry them well. Now carefully flatten the schnitzels between 2 strips of cling film. The meat fibers must not tear otherwise they will be tough. Ideally, the schnitzels should be between 3 and max. 5 mm thick. Finally, cut the edges so that the schnitzels do not roll up later.

Season lightly with salt and pepper on both sides. Mix the eggs in a bowl with a tablespoon of whipped cream and then add plenty of salt. The egg yolk and egg white should not be completely mixed.

Then coat the schnitzels in flour, then dip them in the egg mixture. Finally, place the schnitzels in the breadcrumbs and press them down lightly on all sides.

Pour rapeseed oil into a deep pan (approx. 2 - 3 cm deep) and heat it together with 2 teaspoons of lard. Then place the schnitzels in the hot fat and fry until golden brown on both sides. There should be enough fat in the pan for the schnitzels to float in it. While frying, pour hot fat over the schnitzels again and again, then the breading will separate from the meat and become wavy.

Finally, heat plenty of butter in a pan. Halve the boiled potatoes and briefly toss them in the butter and fry as desired. Then add salt and sprinkle with roughly chopped parsley.

Arrange everything together on a plate and serve with a slice of lemon.

Bon appetit!