Pretzel Schnitzel with Potato Salad ⋆Anne's Kitchen

Ingredients

• 800g waxy potatoes
• 1 small onion
• 50g gherkins
• 4 tbsp sunflower oil
• 200ml vegetable stock, boiling
• 1½ tsp mustard
• 2½ tbsp white wine vinegar
• a pinch of sugar
• salt and pepper
• 2 tbsp fresh parsley, chopped
• 200g salted pretzels
• 2 eggs
• 2 tbsp cream
• 50g flour
• 4 thin veal escalopes (approx. 160g each)
• 160g butter
• 4 lemon wedges, to serve