Lemony Schnitzel with a Tomato Chutney

Instructions

For the Schnitzel:

1. Prepare the veal schnitzel by seasoning the veal cutlets with salt and pepper.
2. To bread the cutlets, set up 3 shallow dishes: Mix the flour and 1/2 teaspoon kosher salt in the first dish, the beaten eggs, lemon zest and juice in the second dish, and the breadcrumbs in the third dish.
3. In a large skillet, heat at least 1/2-inch of oil to 350 F. This takes about 10 to 12minutes and the oil will just start to shimmer.
4. Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg mixture to evenly coat, allow the excess to drip off. Then roll quickly in the breadcrumbs until coated. Gently press the meat into the crumbs.
5. Immediately place meat in the pan with the hot oil. Do not crowd the pan.
6. Cook the schnitzel in batches, if necessary. Fry the schnitzel for 2 to 3 minutes on one side, until golden brown. Turn them over once and fry an additional 2 to 3 minutes or until both sides are golden brown and the meat registers an internal temperature of 145 F*.
7. Remove from the pan and allow the oil to drain off. Season with a pinch of kosher salt and a squeeze of lemon.

Prepare the tomato chutney:

1. Add the olive oil to a medium saucepan set over medium high heat. Sauté the onions until just starting to soften, about 2 to 3 minutes.
2. Add the diced chili, garlic and ginger and sauté until fragrant and the edges just start to brown, about 3 minutes.
3. Stir in the tomatoes and turn the heat down to medium.
4. Stir in the turmeric, oregano, 1/2 teaspoon kosher salt and freshly ground black pepper.
5. Cook until the tomatoes have popped and softened, about 10 minutes. Remove from the heat and set aside until ready to serve.

Prepare potato salad:

1. Fill a large pot halfway with water.
2. Season the water with a hefty pinch of salt.
3. Bring the water to a boil then add the potatoes carefully.
4. Cook the potatoes until just tender then drain them. Add the potatoes to a large bowl. Stir in 1/2 teaspoon kosher salt, fresh ground black pepper, sugar, and vinegar. Stir well to combine. Add the sour cream then mix well. Finally add the dill then stir until just combined.
5. Finish with flake salt. Serve while warm.