Cumin and Lemon Wiener Schnitzel mit Kartoffelsalat

Method

1. Before breading cutlets, mix ground cumin into breadcrumbs. 1: After cooking schnitzel, sprinkle lemon zest over the top.
2. Prepare the potatoes by boiling until tender, then cool and slice.
3. In a bowl, mix flour, salt, and pepper.
4. In another bowl, beat eggs with milk.
5. Dip each cutlet in flour, then egg, then breadcrumbs, pressing to adhere.
6. Heat oil in a skillet, cook cutlets until golden brown, 3-4 minutes per side.
7. For the potato salad, mix potatoes, onion, vinegar, mustard, salt, and pepper.
8. Serve schnitzel with a side of potato salad.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.