Wiener Schnitzel with Austrian Potato Salad

Place potatoes in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15-20 minutes.

While the potatoes cook, prepare the breading station. Set up three shallow dishes. In the first, combine flour with salt and pepper. In the second, whisk together eggs, milk, salt, and pepper. In the third, combine breadcrumbs with salt and pepper.

Prepare the potato salad dressing. In a large bowl, whisk together neutral oil and rice vinegar. In a separate small bowl, dissolve the chicken bouillon cube in hot water, then add it to the large bowl. Whisk in mustard, salt, black pepper, and sugar.

Once the potatoes are cooked, drain them and let them cool slightly. Peel and cube the potatoes.

Add the cubed potatoes, finely diced red onion, and chopped chives to the dressing. Gently toss to combine.

In a large skillet, heat about an inch of neutral oil and the clarified butter over medium-high heat.

Season the veal cutlets on both sides with salt and pepper.

Dredge each cutlet first in the flour mixture, shaking off any excess. Then, dip it into the egg mixture, allowing excess to drip off. Finally, press the cutlet firmly into the breadcrumbs, ensuring it's fully coated.

Carefully place the breaded cutlets into the hot oil. Fry for 2-3 minutes per side until golden brown and crispy. While frying, gently shake the pan to help create an airy, bubbly crust.

Remove the schnitzel from the pan and let it drain briefly on a wire rack. Serve immediately with the potato salad, a side of lingonberry jam, and lemon wedges.