Breaded Veal Schnitzel with Warm Potato Salad

Cook the potatoes. Boil the potatoes in their skins in unsalted water for 18-22 min, until a knife slides in with only slight resistance. Drain, peel while still warm and slice 5 mm thick into the bowl.

Dress while warm. Whisk the hot stock with the onion, vinegar, sugar, mustard powder and salad salt, then pour over the potatoes. Leave for 15 min, stirring gently twice, until the liquid is absorbed; warm potato starch soaks up the dressing and turns creamy. Fold in the oil and chives and serve warm or at room temperature.

Flatten the veal. Place each escalope between baking paper and pound evenly to 4-5 mm. Season both sides with the schnitzel salt and white pepper. An even thickness means the meat cooks through in the time the crust takes to brown.

Set up and coat. Heat the oven to 100°C (fan 80°C) for keeping the schnitzels warm. Put the flour, the eggs beaten with the milk, and the breadcrumbs in three shallow dishes. Dredge each escalope in flour, shake off the excess, dip in the egg and let it drip, then lay it in the crumbs and coat lightly without pressing, so the crust can puff into loose waves. Fry straight away.

Shallow-fry. Heat the oil in the frying pan to 170-175°C, when a crumb sizzles at once, and add 10 g of the butter. Fry 1-2 schnitzels at a time for 1.5-2 min per side, swirling the pan so hot fat washes over the top, until deep golden and cooked through (at least 63°C in the thickest part). The swirling fat steams the egg layer, lifting the crumb away from the meat.

Rest and serve. Rest each schnitzel for 3 min on the kitchen paper, then keep it warm in the oven while you fry the rest, adding more butter for each batch. Serve with lemon wedges, the potato salad and lingonberry sauce. Allow the frying oil to cool completely before disposing of it.