Start by preheating the oven to 225 degrees Celsius (437 degrees Fahrenheit) on the fan setting. Line a baking sheet with parchment paper.

Peel the potatoes - or scrub them well - and cut them into wedges. Rinse them in cold water, drain and dry them thoroughly.

Make a mixture of olive oil and melted butter, toss the potatoes in the mixture, and spread them out on the tray.

Bake the potatoes until they are tender and golden (25 min). Sprinkle with salt and serve immediately.

Clean the mushrooms thoroughly and slice them.

Sauté them in plenty of butter - be careful not to stir too much, let the mushrooms brown.

Add lemon juice and white wine and let it reduce.

Add cream and broth and let the sauce simmer and thicken. Season with salt and pepper.

If desired, you can thicken your mushroom sauce with a mixture of flour and milk.

Crack the egg and beat it in a deep plate or dish.

Mix flour with salt and pepper in another deep plate or dish.

Fill a third plate or dish with breadcrumbs.

Dredge the schnitzels in flour, then in egg, and finally in breadcrumbs.

Fry the breaded schnitzels at high heat on a spacious pan in butter. Fry them for 3 minutes on each side. You may use a spoon to baste the upper side with butter.

Serve your wienerschnitzel with the oven-baked potatoes, mushroom sauce, and steamed broccoli.