Veal snitzel – German potato salad

1st step
In a big pot we bring the chicken stock to the boil, add the finely chopped red onion, garlic and Dijon mustard and mix it well together.

2nd step
Peel the potatoes, cut in the 1cmX1cm cubes and put into our tasty stock, cook it for 7-8 minutes and let it cool down.

3rd step
Seasoning the veal, make a 3 steps breading (fluor- eggs- bread – panko crumb) In a pot we add vegetable oil, heat it up, fry it both side until the curst is golden brown, we are finishing with the butter.

4th step
If its cooked, set a side on the paper towel, plating with a slice of lemon, and put the potatoes salad next to it or on the side.