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.