Step 1

Think of a side dish, I recommend parsley potatoes. Peel the potatoes, boil in salted water, drain and finish in a pan with butter and parsley. You can season parsley potatoes with salt, pepper, nutmeg and cayenne pepper! More ideas for side dishes can be found under point 2 and references to other side dishes under point 5.

Step 2

Cut the lemon into eighths and remove the seeds. Take the cranberries out of the fridge and prepare them for serving. Make some parsley ready for decoration.

Step 3

Wash the veal escalopes prepared and cut by the butcher, dry them with kitchen paper and place them on cling film ready for beating.

Step 4

Cover the schnitzel with cling film and beat, then season all sides with salt and pepper.

Step 5

Turn the escalopes in flour and flour evenly.

Step 6

Heat a large pan and let the oil run in. Pull the flour-covered cutlets through the egg. All the meat must be covered with egg on both sides. Place the meat in the pan and fry on both sides.

Step 7

Arrange the side dish on warm plates. Drain the oil from the pan. Add butter to the pan and froth, season with salt. Swing the baked escalopes in the butter.

Step 8

Arrange the side dish on warm plates. Arrange the schnitzels, decorate with parsley and serve with cranberries. My example picture shows a variation of different breadings, take the suggestions as inspiration!