The best you can do is plan ahead a bit, so boil too many potatoes for your meal the day before and use the leftovers for your fried potatoes the next day. If you don't have any pre-cooled, set aside an extra hour for this dish as the potatoes first need to boil for 20 minutes and then cool down.

Cut your cooled, cold potatoes into smaller pieces and fry them in 25-50 grams of butter until golden. This takes about half an hour.

Put the frozen peas directly from the freezer into a pot.

Add cold water and a pinch of salt and bring to a boil. Once boiling, the peas only need one minute.

Remove the pot from the heat, then pour a large glass of cold water over the peas and cover again.

Let them steep for 2-3 minutes and serve immediately.

Pound the veal cutlets flat. Have your butcher do this for you if you shop with one.

Heat a pan well with 2 tbsp. oil. When the pan is hot, add 150 grams of butter (we used the excess butter for the sauce).

Whisk the egg on a flat plate, mix flour, salt, and pepper on another plate, and put breadcrumbs on a third plate.

First, dip the veal cutlets in flour, then in egg, and finally in the breadcrumbs.

Place the veal cutlets in a very hot pan and fry them for one and a half minutes on each side.

When done frying on the first side, pour a little of the hot butter from the pan over them.

Now, simply plate your schnitzel with a lemon wedge and capers on top.