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1
For the lemon sauce: Heat a nonstick pan over high heat, place the lemon halves in the pan cut-sides down and cook until golden brown, about 2 minutes.
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2
Remove and let cool slightly.
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3
Whisk together the honey, mustard and horseradish in a medium bowl, squeeze in the juice from the seared lemon and add the dill, mint and salt and pepper to taste.
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4
Let sit at room temperature for at least 30 minutes to allow the flavors to meld.
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5
For the potato salad: Cover the potatoes with cold, salted water and bring to a boil.
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6
Lower to a simmer and continue to cook until the potatoes are fork-tender, 12 to 15 minutes.
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7
Drain and slice the potatoes into 1/4-inch-thick rounds.
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8
Heat the oil in a large saute pan over medium heat.
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9
Add the bacon and cook until golden brown and slightly crisp, about 8 minutes.
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10
Remove the bacon with a slotted spoon to a plate lined with paper towels.
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11
Add the shallots to the pan and cook until soft.
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12
Add the vinegar and sugar and cook until the sugar is dissolved.
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13
Remove from the heat, whisk in the mustard, add the potatoes and cornichon and gently mix until combined.
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14
Transfer to a platter and top with the crisp bacon.
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15
For the beet reduction: Bring the beet juice to a boil in a small nonreactive pan over high heat.
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16
Cook until thickened and reduced to about 1/2 cup, about 12 minutes.
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17
Add the honey and season with the salt and pepper.
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18
Let cool slightly.
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19
For the wiener schnitzel: Preheat the oven to 300 degrees F.
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20
Spread the breadcrumbs out on a baking sheet and bake until pale and dried, about 12 minutes.
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21
Increase the oven temperature to 350 degrees F. Set 2 baking racks on 2 baking sheets.
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22
Put the flour in a baking dish and season with salt and pepper.
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23
Put 3 of the eggs in another baking dish with a few tablespoons of water, whisk until smooth and season with salt and pepper.
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24
Put the breadcrumbs in a third baking dish and season with salt and pepper.
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25
Season the veal on both sides with salt and pepper.
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26
Dredge in the flour and tap off the excess.
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27
Dredge in the eggs, letting the excess run off.
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28
Dredge in the breadcrumbs and tap off the excess.
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29
Place on one of the baking racks.
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30
Heat the oil in a large saute pan over medium heat until it begins to shimmer.
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31
Cook the veal, one cutlet at a time, until golden brown, about 4 minutes on each side.
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32
Place on the second baking rack and finish cooking in the oven for 5 minutes.
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33
Melt the butter over medium heat in a 12-inch straight-sided skillet.
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34
Crack the remaining 4 eggs into the pan, season the tops with salt and pepper and cook until the whites are set and the yolks are slightly firm, about 2 minutes.
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35
Gently flip and continue cooking until the other side is just slightly set, about 30 seconds.
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36
To serve: Divide the wiener schnitzel among large plates, drizzle with the lemon sauce, top each with a fried egg and drizzle with the beet reduction.
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37
Serve the potato salad on the side.
