Weiner Schnitzel with Bacon-Potato Salad

Directions

1. For the potato salad, cook potatoes in boiling, salted water for 20-25 mins until tender. Rinse under cold water, then peel and slice. Fry bacon in a hot non-stick pan without oil for 4-5 mins until just crisp. Add oil and heat. Add onion and sauté for 1-2 mins. Sprinkle with sugar and let caramelize. Deglaze pan with vinegar and stock then bring to a boil. Add mustard then toss with potatoes. Set aside to marinate for 1 hour.
2. For the schnitzel, whip cream to medium peaks then beat in eggs. Season veal, sprinkle with flour then dip in egg mixture. Allow excess to drip off then roll in breadcrumbs to coat. Repeat for each cutlet. Working in batches if necessary, heat butter, add veal and fry for 2-3 mins on each side. Remove from heat, drain on paper towels and keep warm. Distribute veal and potato salad between 4 plates and sprinkle with chives. Garnish with lemon and anchovy.