Wiener Schnitzel mit Kartoffelsalat

Method

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