Viennese Schnitzel with Potato Salad

Method

1. Trim veal cutlets to even thickness
2. Season with salt and pepper
3. Dip in flour, then egg wash, then breadcrumbs
4. Heat oil in a large skillet to 175°C
5. Fry cutlets until golden brown
6. Drain on paper towels
7. Boil potatoes until tender
8. Dice potatoes and onions
9. Mix with vinegar and oil for potato salad
10. Serve cutlets with potato salad
11. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.