Schnitzel with lemon butter sauce and paprika potatoes

If necessary, skip the cutlets with a rolling pin or meat hammer and sprinkle them with salt and pepper. Dust them with flour.

Preheat the oven to 220 ° C. Mix the potato parts with the garlic, paprika and 2 tablespoons of olive oil, salt and pepper. Spread over a baking tray. Fry the potatoes high in the oven in about 20 minutes until golden brown.

In the meantime, heat a tablespoon of the butter with the rest of the olive oil on a high stand in a large frying pan and fry the cutlets to brown. Take them out of the pan and keep them warm under aluminum foil.

Add the rest of the butter and lemon zest and juice to the shortening and let it slowly melt on low setting while stirring. Put the schnitzels back in the sauce and let it warm for a few minutes.

Remove the potato parts from the oven and sprinkle with parsley. Serve the schnitzels with a spoonful of sauce and the potato slices and lemon slices.