Wiener Schnitzel with lukewarm potato salad

Last week, my butcher offered wonderful veal schnitzel. Of course, Viennese schnitzel had to be made from it. I love the taste of the tender veal, there is no pork cutlet against. I like to bread chicken, but a real Wiener schnitzel still tastes best.
For 2 servings: 400 g of firm-cooking potatoes
hot vegetable broth (with me from 1 teaspoon organic vegetable broth and about 150 ml of boiling Water)
1 small onion
2 pickled cucumbers
1/2 Tl Mustard
3 El rapeseed oil
1 El Balsamico bianco
300g princess beans (TK)
2 veal escalopes each about 125g
flour
1 egg

Oil for frying
1 Organic lemon to serve
some butter
salt, pepper
First cook the potatoes, let them evaporate for a short time, then peel them directly and slice into a bowl cut. Pour the still warm potatoes with the hot broth, mix and simmer.
Chop the onion and the gherkin very finely, add the mustard and together with the rapeseed oil and the balsamic vinegar to a dressing. Pour over the potatoes, mix well and let simmer, then season with salt and pepper.
Blanch the beans in slightly simmering salted water for about 10 minutes, then strain and sauté with a little butter .
Knock the schnitzel nicely flat and make the meat crunchy. Salt and pepper from both sides. Turn in flour and lightly pat. Pull through the egg and then turn in the bread crumbs until the chips are evenly breaded.
Heat enough oil in a large pan over medium heat, then fry the schnitzel crispy brown from both sides.
Serve with the beans and lukewarm potato salad, topped with lemon slices.