Butterschmalz Wiener Schnitzel with Viennese Potato Salad

Method

1. Scrub the potatoes, leaving the skins on, and put them in a 18 cm pot with cold water to cover and a pinch of salt. Bring to the boil over high heat, lower to medium heat and simmer for 20 min, until a knife slides in easily. Drain.

   Add in this stepWaxy potatoes 400 g

   high heat→medium heat

2. Clarify the butter: melt it slowly in a small 16 cm pan over low heat for 10 min. When the foaming has died down, the white milk solids have sunk and the fat on top is clear and golden, skim off the foam and carefully pour the clear fat into another container, leaving the white sediment behind. Clarified butter can take far more heat than ordinary butter without burning.

   Add in this stepUnsalted butter (to clarify) 250 g

   low heat

3. Make the potato salad: put the stock, onion, vinegar, mustard and sugar in a small pan and heat over medium heat until steaming and bubbling. Hold each hot potato with a fork, peel it with a knife and slice it 3 mm thick into a bowl. Pour over the hot stock, add salt and white pepper and toss gently. Leave for 20 min until the potatoes have soaked up the liquid and turned creamy, then fold in the oil and chives.

   Add in this stepBeef stock 100 mlOnion, very finely chopped ½White wine vinegar 2 tbspDijon mustard 1 tspSugar ½ tspSalt (for the salad) to tasteWhite pepper to tasteSunflower oil (for the salad) 2 tbspChives, finely sliced 2 tbsp

   medium heat

4. Pat the meat dry, place it between two sheets of cling film and pound from the centre outwards to an even 4 mm. Make 2 or 3 short 1 cm cuts through the edge and salt both sides just before breading.

   Add in this stepVeal escalopes from the leg (about 150 g each) 300 gSalt (for the meat) ½ tsp

5. Set out three plates: flour; egg lightly beaten with the cream; breadcrumbs. Dredge the meat in flour and shake off the excess, dip it in egg and let it drip, then lay it in the crumbs, scatter more on top and shake gently. Don't press.

   Add in this stepPlain flour 50 gEggs 1Double cream 1 tbspFine dry breadcrumbs, sifted 90 g

6. Put the clarified butter and sunflower oil together in a deep 26 cm frying pan to a depth of about 1 cm and heat over medium-high heat for 6 min, to 165 to 170°C. Without a thermometer, it is ready when a few crumbs foam instantly and float.

   Add in this stepSunflower oil (for frying) 300 ml

   medium-high heat

7. As soon as the schnitzel goes in, gently rock the pan and keep spooning hot fat over the top with a large spoon so the crust puffs into waves. Fry over medium-high heat for 2 min until the underside is deep golden, turn and fry 1 min 30 sec more. Fry one at a time, 2 round(s) in total, skimming out dark crumbs and letting the fat recover for 1 minute in between.

   medium-high heat

8. Drain the schnitzel on a rack for 30 seconds, then serve on warm plates with the room-temperature potato salad, lingonberry jam and lemon wedges.

   Add in this stepLingonberry jam (or cranberry sauce) 2 tbspLemon, cut into wedges ½