Wiener Schnitzel With A Proper Potato Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 baby potatoes, peeled & halved
• sea salt, to taste
• fresh ground black pepper, to taste
• 3 eggs
• 2 egg yolks
• 1 tablespoon dijon mustard
• 2 garlic cloves, minced
• 500 ml vegetable oil
• 2 lemons
• 2 tablespoons olive oil
• 2 -3 slices bacon, rashers rindless, sliced
• plain flour, for flouring schnitzels
• 1/4 cup milk
• breadcrumbs, for crumbing
• 1 tablespoon fresh parsley, chopped
• 4 veal schnitzels
• 2 -3 spring onions or 2 -3 green onions, chopped

Recipe

• 1 cook the potatoes in lightly salted boiling water until tender; then drain them well and set aside to cool a little.
• 2 to make the mayonnaise, whiz up 2 eggs and 2 egg yolks with the mustard, garlic and a pinch of salt in a food processor for 1 minute, then pour the vegetable oil through the feeder tube, a little at a time, while continuing to mix the other ingredients; add the juice of half a lemon (depending on size), and salt and freshly ground black pepper, to taste; briefly whiz to combine lemon juice, salt and pepper and taste to check that the seasoning is as you like it.
• 3 heat 3/4 tablespoon of the olive oil in a non-stick pan and sauté the bacon until it is crisp and golden; toss the potatoes, bacon and spring onions in a bowl, together with the mayonnaise to taste; set aside (but not in the fridge).
• 4 put the seasoned flour in a large bowl, the egg mixed with milk in another bowl, and the breadcrumbs with parsley in a third bowl.
• 5 flour the schnitzels, one at a time, dip them in the egg wash and then in the breadcrumbs. (if time permits, place them on a tray and refrigerate for 10-15 minutes to set the crumbs.).
• 6 heat the remaining olive oil in a large non-stick pan and make sure that the oil is really hot before adding the schnitzels so that the surface of the schnitzels is immediately sealed; depending on the size of the pan, they may best be panfried in batches; when taken out of the pan, drain the schnitzels well on kitchen paper towels (keeping warm in the oven, if necessary).
• 7 to serve, place the schnitzels on individual plates with a mound of the potato salad and a lemon wedge on the side.