Austrian Schnitzel with Potato Salad

Method

1. Prepare the potato salad by boiling and cooling potatoes, then mixing with vinegar, oil, onions, and herbs.
2. Season the veal cutlets with salt and pepper.
3. Dredge each cutlet in flour, then dip in beaten eggs, and coat with breadcrumbs.
4. Heat vegetable oil in a large skillet over medium-high heat.
5. Fry the cutlets for 2-3 minutes on each side until golden brown and cooked through.
6. Drain on paper towels and serve with potato salad.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.