• 200 g beef kontra filet (veal steak)
  • 100 g flour
  • 3 eggs
  • 100 g bread crumbs
  • Salt
  • Pepper
For the potato salad: 
  • 4 baby potatoes
  • 2 sausages (sliced)
  • 2 tbsp butter
  • 1 tbsp confit shallots
  • ½ bunch of parsley (finely chopped)
  • ½ packet of chives
  • 1 lemon
For the confit shallots: 
  • 2 onions
  • 250 ml vegetable oil
For frying: 
100 g butter
100 ml olive oil
  1. Beat veal steak into half a finger thick. Beat the eggs in a bowl. Roll the beaten meat first in flour, then the whipped eggs and then the bread crumbs, in order.
  2. To prepare confit shallots, peel the onions and cut them into very small cubes (brunoise). Then cook in 250 ml of vegetable flower oil in a saucepan over low heat for 45 minutes.
  3. Boil the baby potatoes and peel them and cut them into thin slices. Take the butter in a pan, add the potatoes and cook until golden brown by turning them in between. Set the potatoes aside and fry the sausages in the same pan. Then, mix potato, sausage, confit onion, chopped parsley and chives and add lemon, salt and black pepper to make it ready to serve.
  4. Heat the plain butter in a large frying pan, heat it slightly and turn the Schnitzel to fry, then place it on a napkin to remove the excess oil. (The burning degree of plain oil is high. If the oil gets to the degree of burning during frying, you can reduce the burning level by adding a little more oil.)
  5. Place the Schnitzel and potato salad on a plate and serve.