Breaded veal escalope with potato salad and cranberry jam

Serves 8 Prep time 2 ½ hours
Cook time 20 minutes

1kg veal loin (or substitute with chicken breast, pork chop or loin)
salt and pepper
4 eggs
2 tsp whipped cream
200g flour
200g bread crumbs
Frying oil
2kg Charlotte potatoes
20g caraway seeds
1.5 litre beef broth
3 tsp Dijon mustard
80ml white wine vinegar
2 onions, chopped
10ml corn oil
100g chives, finely chopped
1 glass cranberry jam
lemon wedges

• Slice the veal loin into 1cm thick escalopes. Season with salt and pepper.
• Beat the eggs and fold in whipped cream.
• Dip the meat first in the flour, then in the egg mixture and, lastly, in the bread crumbs. Pan-fry in oil until golden brown colour.
• Boil the potatoes in water with some salt and caraway seeds until they turn soft. Peel the potatoes.
• Bring the beef broth to boil and add mustard, white wine vinegar, onions, corn oil and season until the flavour becomes very strong.
• Slice the boiled potatoes directly into the vinaigrette and let it rest for 2 hours.
• Add chopped chives and toss well before serving.
• Serve the schnitzel with the potato salad and add some cranberry jam on the side. Squeeze some lemon juice on the schnitzel and serve.

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