Peel the potatoes. If they are new potatoes or washed potatoes with a thin skin, you can instead scrub the potatoes and leave the skin on.

Cut the potatoes into halves or quarters, depending on size, and place them in a freezer bag. Pour a little olive oil into the bag and shake it thoroughly so the oil is evenly distributed in a thin layer on all the potatoes.

Place the potatoes on a baking sheet lined with baking paper. Give them a sprinkle of flaky salt and bake the potatoes in the oven at 180 degrees Celsius (356 degrees Fahrenheit) (fan) for 20-30 minutes.

Pat the meat dry and lightly flatten the schnitzels with your hand.

Crack the egg into a deep plate and beat it together. Pour panko onto a flat plate and season it with salt and pepper.

First dip the meat in beaten egg and then in panko.

Heat a deep fryer - or a regular thick-bottomed pot - with oil until the oil is at 180 degrees Celsius (356 degrees Fahrenheit).

Fry the breaded pork schnitzels one at a time in the hot oil. It is important to fry them one at a time because too much meat at once will lower the oil temperature, causing it to boil instead of fry.

Fry the meat for 3-5 minutes, or until it is cooked through, and the panko is golden and crispy.

Take the meat out and place it on a platter. Season the meat with plenty of flaky salt and freshly ground pepper.

Boil the frozen peas according to the package instructions. Feel free to add a spoonful of butter and a little salt after you've drained the cooking water.

Place the 100 grams of butter for the sauce in a small saucepan and melt it until it browns lightly.

Serve the deep-fried wiener schnitzels with oven-roasted potatoes, steamed peas, and browned butter as a side.