Make the potatoes in their skins with a little bit of caraway and salt, peel and cool slightly.
Cut the bacon and shallots into fine cubes and sauté in butter until light brown. Extinguish with clear soup and vinegar and cook a little bit. Cut the potatoes into slices. Remove the peel from the green cucumber, remove the seeds with a spoon and dice. Dice the gherkin as well. Add to the potatoes form.
Pour the clear soup-vinegar mixture over and mix. Season with chopped chili pepper, parsley and a tiny bit of salt.
Season the veal cutlets with salt, season with pepper and coat with flour-egg breadcrumbs. Loosely press the breadcrumbs until smooth – fry in foaming butter.
Serve with lettuce and lemon.
A gray or white Burgundy from Baden tastes particularly good with it.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!