Wiener Schnitzel With Potato Salad And Cucumber Salad

• 3 pounds veal Natural Grass Fed, Top Round
• 7 ounces flour
• 4 eggs
• 7 ounces breadcrumbs
• oil to Fry
• salt
• 1 1/2 pounds potatoes Austrian Crescent, or Fingerling Potatoes
• 3 shallots
• 1 bunch scallions
• 3 cups canola oil
• 1 cup champagne vinegar
• mustard
• salt
• white pepper
• 4 cucumbers Hot House
• 3 ounces sour cream
• salt
• 1 tablespoon champagne vinegar
• 2 shallots
• 1/2 bunch dill
• white pepper

1. Schnitzel: Slice veal top round against the grain into 80 gram pieces.
2. Pound until 2/8 of an inch think (pounding will allow it to cook evenly, tenderize the meat and make it souffle nicer).
3. Heat oil till 350 F and crisp under constant movement for 60 seconds.
4. Pat dry and serve.
5. Potato Salad: Boil potatoes until soft but not too tender.
6. Blend champagne vinegar, luke warm water, salt, white pepper and canola oil until it emulsifies.
7. Slice peeled and hot potatoes into the dressing, (warm starch from the potatoes will help further emulsify the potato salad).
8. Add small diced scallions and shallots to the salad, season to personal flavor with mustard, salt and vinegar.
9. Cucumber Salad: Peel the cucumber and slice on a mandolin into a 6 inch long thin spaghetti shape (do not slice the seed core of the cucumber).
10. Sprinkle with salt to dewater the cucumber and press out all excess water.

veal natural grass fed, flour, eggs, breadcrumbs, oil, salt, potatoes, shallots, scallions, canola oil, champagne vinegar, mustard, salt, white pepper, cucumbers, sour cream, salt, champagne vinegar, shallots, dill, white pepper

Taken from www.yummly.com/recipe/Wiener-Schnitzel-with-Potato-Salad-and-Cucumber-Salad-1675523 (may not work)