Traditional Wiener Schnitzel with Classic Potato Pancakes

Method

1. Prepare the veal cutlets by pounding them to 1/4 inch thickness
2. In a shallow dish, mix flour with salt and pepper
3. In another dish, beat eggs with milk
4. In a third dish, combine breadcrumbs with parsley
5. Dip each cutlet in flour, then egg, then breadcrumbs
6. Heat olive oil in a skillet over medium-high heat
7. Cook cutlets until golden brown on both sides
8. Meanwhile, peel and shred potatoes
9. In a bowl, mix potatoes with salt, pepper, and milk
10. Form into small pancakes and cook in a dry skillet until crispy
11. Steam peas until tender
12. Serve schnitzel with potato pancakes and peas
13. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.