Cook the potatoes with the skin in salted water with caraway seeds for 15 to 20 minutes (test: if a small pointed kitchen knife slides through effortlessly, they are ready). Drain, steam a little and cool to lukewarm. Peel and cut into slices.
Dice bacon and fry in hot oil in a frying pan until crispy. Remove the peel from the shallots, dice finely and sauté in the bacon mixture until translucent. Add to the potatoes form.
Heat clear soup, stir in mustard, 5 tbsp vinegar and canola oil. Pour over potatoes, mix carefully and let stand for at least 30 minutes. Fold in the chives. Season with fleur de sel , pepper and maybe a little vinegar.
Clarify the butter. For this, melt in a small saucepan and simmer over low heat until the white protein particles have settled.
Carefully pour off the clarified butter into a frying pan.
Finely grate the breadcrumbs or finely chop them in a blitz chopper. Place the flour, breadcrumbs and beaten eggs in a shallow dish or deep plate. Mix the whipped cream loosely into the egg and season lightly with salt.
Dry the veal cutlets, place each between two cut open freezer bags and pound a little thin with a flattening iron or a heavy saucepan.
Cut the schnitzels in half, as desired, and season lightly with salt on both sides and pepper. to begin, turn them in flour to the other side, and add the übersch
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