Instructions
Follow the steps and taste along the way.
Boil the potatoes
Place the potatoes, unpeeled, in a pot, cover with 2 l of water, and add 8 g of salt. Simmer for 20 to 25 minutes, until they can be easily pierced with a thin knife. Drain and leave to cool briefly so they are easy to peel.
Prepare the warm potato salad
While the potatoes are cooking, finely chop the onion. In a small pot, heat the stock with the onion, vinegar, mustard, sugar, 2 g of salt, and 0.5 g of pepper; let it simmer gently for 2 minutes. Peel the potatoes while still warm and cut them into 5 mm slices. Pour the warm dressing over them, mix carefully, and leave to absorb for 15 minutes. Then stir in the vegetable oil.
Pound and season the meat
Place each veal cutlet between two pieces of plastic wrap and pound to about 4 mm thick. Season with the remaining 2 g of salt and the remaining 0.5 g of pepper. Set out three plates: one with the flour, one with the beaten eggs, and one with the breadcrumbs.
Bread the cutlets
Coat each cutlet first in flour, shaking off the excess, then dip it in the egg, and finally coat it loosely in breadcrumbs. Do not press the breadcrumbs onto the meat, so the coating stays light and puffy when fried.
Fry until golden
Heat the clarified butter to 170 to 175 °C in a wide pan; fry the cutlets two at a time in a pan 26 to 28 cm in diameter. The butter should reach at least halfway up their thickness. Fry each cutlet for about 1.5 to 2 minutes per side, gently moving the pan so the hot butter runs over the surface. The finished coating should be puffy and evenly golden. Transfer the cutlets to a wire rack or paper towels.
Finish and serve
Gently toss the potato salad once more; it should be moist, not soggy. Serve with the freshly fried cutlets and the lemon cut into four wedges. Squeeze the lemon over the cutlet just before eating to balance its buttery flavor.
