Viennese schnitzel with anchovy oil and salad

For schnitzel:
veal
for breading: flour — 2 tbsp.l.
egg — 1 pc.
panko breading

For frying:
butter, vegetable oil

For garnish:
potatoes

For anchovy oil:
butter — 100 g
anchovies — 7-8 pcs.
lemon (juice) — to taste

For salad:
green peas (pods)
parsley
onion — 1/2 pcs.
green salad (romaine) — 1/2 head

For salad dressing:
juice (lemon) — 1 tbsp
olive oil — 2 tbsp

Preparation:
Cut the potatoes into slices, season with salt and pepper and bake in the oven.
Place the thinly sliced veal fillet in a bag and chop well until very thin. 

Mix the flour and salt in one bowl, the egg in the second, and the panko breading mixture in the third. Pan the schnitzel in double breadcrumbs — flour-egg-panko. 

Press down the breadcrumbs on all sides and let the schnitzels rest in the refrigerator for at least an hour so that the breading is well fixed. 
Melt 50 g of butter and heat it until all the liquid boils away and the butter gets a nutty smell. Pour into a small bowl and cool. 

Add 7-8 pieces of anchovy fillets and another 50 g of butter (not melted) and beat everything into a smooth fluffy mass. You can add a few drops of lemon juice to taste. 

For the salad, cut the green pea pods lengthwise, add the parsley (you can chop finely). 
Cut the onion (half a head) into small half rings. You can put it in ice water to make the onion crisper.
Rinse half a cup of Roman salad and tear it into small pieces in a salad bowl with your hands. 

For dressing, mix 1 tablespoon of lemon juice (preferably freshly squeezed) and 2 tablespoons of olive oil. Season the salad just before serving. 
Heat 2 large frying pans and fry the schnitzels in a mixture of butter and vegetable oil for 2 minutes on each side. 

Serve immediately with anchovy oil, caprice, lettuce, baked potatoes and a slice of lemon. 

For every taste.

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