Recipe - Wienerschnitzel With Warm Potato Salad

1 4 ounce piec veal; (chicken
or pork (4
To 6)
; cutlets)
1 cup Flour
2 cup Bread crumbs
2 Eggs
One half cup Milk
Salt
White pepper
Chopped parsley
1 Whole parsley leaves
1 cup Olive oil; (for cutlets)
1 One half pound Fingerling or russet
potatoes
1 md Onion; minced
One half cup Chicken stock
1 tablespoon Dijon mustard
4 tablespoon Balsamic vinegar
2 tablespoon Olive oil; (for salad)
2 Lemons; (garnish)

1. Wash the potatoes, put in salted water with a sprig of rosemary and 1/2
bulb of garlicup Cook until tender. Let them cool, then slice.

2. Pound the veal pieces until very thin. (Use plastic wrap on top and
bottom of veal.)

3. Mix together the eggs and milk.

4. Season the veal with salt and pepper. Dip the veal in flour, then the
egg and milk mixture, then in the bread crumbs.

5. Heat the oil in a saute pan and cook the veal. Once each piece is nicely
browned, turn them over to finish cooking.

6. Put the veal on a plate and garnish with whole parsley leaves and lemon.

7. To make the potato salad, take the cut or sliced up potatoes, put them in a large
pan with the chicken stock, and some salt and pepper. Over low heat, add
the oil, balsamic vinegar, mustard, the chopped onion and chopped parsley.

Yields 4