Schnitzel

About 40 minutes before serving, start the wedges: heat the oven to 425°F. Cut the potatoes into wedges, toss with the olive oil, paprika and salt, and roast for 30 minutes, turning once, until crisp. If the oven is already in use at a lower temperature, roast on another rack and allow 10–15 minutes longer.

Prepare 3 bowls. (One with flour, one with beaten eggs, one with bread crumbs seasoned with salt and paprika)

Wash the pork and gently dry it with kitchen roll.

Put the pork on a board and beat it with a meat tenderizer (or a rolling pin) to a thickness of 0.5 cm. (Beating the pork makes it tender)

Season the pork with salt and pepper on both sides, dive it through the 3 bowls. (First flour, then eggs, finally bread crumbs)

Melt the butter in a deep pan. (Attention: not too hot. Butter should not turn brown)

Make the salad: slice the cucumber and toss it with the spring mix, olive oil, balsamic vinegar, salt and pepper.

Fry the pork on each side until it is gold brown. (e.g. 3 min on each side)

Serve with a piece of lemon.