Instructions

1. 1

   Peel the hard-boiled eggs and chop them very finely. Sort the herbs, wash them, pat them dry and remove the coarse stalks, then chop the leaves finely with a large knife rather than puréeing them.

2. 2

   Stir the soured cream smooth with the natural yoghurt, the rapeseed oil, the medium-hot mustard and the white wine vinegar. Fold in the herbs and the chopped eggs and season the Grüne Soße well with salt and pepper.

3. 3

   Cover the Grüne Soße and leave it to develop in the fridge.

4. 4

   Peel the boiled potatoes and cut them into slices. Peel the onion and dice it finely.

5. 5

   Heat two tablespoons of the clarified butter in a large frying pan and fry the potato slices in it over a medium heat until golden brown, turning them only after a few minutes. Mix in the diced onion and season with salt and pepper.

6. 6

   Beat the schnitzels thin between two sheets of cling film and season them with salt and pepper.

7. 7

   Put the plain flour, the beaten eggs and the breadcrumbs into three shallow plates. Turn the schnitzels first in the flour, then pull them through the egg and finally turn them in the breadcrumbs, pressing the crumbs on only lightly.

8. 8

   Heat the remaining clarified butter in a second pan and fry the schnitzels over a medium heat until golden brown on each side and cooked through completely, with no pink left inside.

9. 9

   Cut the lemon into wedges and serve the schnitzels with the fried potatoes, the cold Grüne Soße and the lemon wedges.