Weiner Schnitzel with Mashed Potatoes

This meal is a family tradition. We usually eat it on holidays like christmas or thanksgiving if we don't make duck and dumplings (coming soon). It's best to use veal for this dish because it's really tender but if you have issues with using veal or simply can't find it (in most stores you need to order veal ahead) You can use thinly sliced beef. Make sure to tenderize it by hitting it with a mallet to thin out. You want the meat, veal or beef, to be about smaller then a 1/4 inch thick but bigger then an 1/8th inch thick.

To make the mashed potatoes extra delicious, you can add some sour cream while mashing or heavy whipping cream for a creamier mouth feel. You can add fresh herbs like chives or scallions if you have them. Roasted Garlic is a great addition and so is some crispy bacon and some shredded cheese (coming soon) . I'm sure i'll come up with some more interesting things to do with mashed potatoes as time goes on.

Ingredients:
veal cutlets (2-3 per person depending on size and appetite)
flour
egg
bread crumbs
salt and pepper
canola oil
russet potatoes (1 medium size per person)
milk
butter
LEMON

Directions:

1. peel potatoes, cut into chunks, and place in a pot of cold salty water. Bring water and potatoes to a boil together for more even cooking of potatoes.

2. Bread veal while cooking potatoes. Set up a type of assembly line. One plate for flour, one for eggs (beaten with a fork), one for bread crumbs. Season each of these plates with salt and pepper because this will season the crust and make sure to season the meat itself before breading!

3. Coat veal on flour plate and shake off excess. Place into egg plate and lightly coat. Place into bread crumbs and lightly coat. Make sure coats aren't too thick or crust will come off when frying. Also make sure to get every where on meat so every bit has a bit of delicious crust.

4. Heat oil in a medium sauce pan that will fit 2 -3 veal cutlets to medium high heat. you want the oil about 1/8th inch up the side of the pan. Place breaded veal into pan and cook about 2 minutes on each side or until crust is golden brown. Put finished fried pieces on a plate with paper towels.

5. While frying up veal mash the potatoes. Time it so the potatoes have finished cooking (takes about 20 minutes till fork tender) while your frying. Add a splash of milk and a few pats of butter and lots of salt. Mash everything together and add more milk to change consistency or more butter and salt to your taste.

6. Serve weiner schnitzel and mashed potatoes on big platters with a lot of fresh lemon wedges. Squeezing the fresh lemon over the schnitzel makes it like 10 times more delicious so try this!