Austrian Wiener Schnitzel with Potato Salad | PEKIS Recipes

Ingredients

• 4 veal cutlets, 150 g each (5.3 oz)
• 100 g flour (¾ cup)
• 2 eggs
• 150 g breadcrumbs (1 ½ cups)
• 200 ml vegetable oil (7 fl oz)
• 50 g unsalted butter (3 ½ tbsp)
• 1 lemon, cut into wedges
• 800 g waxy potatoes (1.75 lb)
• 100 ml vegetable broth (3.4 fl oz)
• 2 tbsp white wine vinegar
• 3 tbsp sunflower oil
• 1 medium onion, finely chopped
• 1 tsp Dijon mustard
• 1 tsp sugar