Wiener Schnitzel with Parsley Potato

First, prepare the cutlet. To do this, wash the meat, pat dry and pound flat, salt and pepper.

Beat eggs with mineral water.

Turn the meat in flour, then in egg and finally in breadcrumbs, pressing the breadcrumbs well.

Fry the cutlets in hot fat until golden brown on both sides, drain on kitchen roll.

For the parsley potatoes, wash the potatoes and boil in salted water until tender, about 15 minutes. Strain, peel and quarter. Coarsely chop the parsley.

Heat butter in a pan and brown potatoes well. Then sprinkle with salt, pepper and parsley.

Arrange the cutlets with parsley potatoes and lemon and serve.

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