Instructions

• Whisk the eggs with the cream and lemon juice, and season with salt and pepper. Slice the wool sausages slightly diagonally into finger-thick slices, flour them, and dip them into the egg mixture. Then coat them with breadcrumbs, shaking off the excess.
• Heat plenty of clarified butter in a large pan and fry the breaded sausage pieces and chopped parsley until golden brown. Drain on paper towels. Place the salad in the center of large plates. Arrange the schnitzels with lemon wedges on top and garnish with pumpkin seed oil and the fried parsley.
• Boil the potatoes in plenty of salted water, let them cool, peel, and slice them. Stir in the rapeseed oil. Peel the cucumber, halve it, and remove the seeds using a teaspoon. Slice the cucumber into pieces, ensuring the slices are the same thickness as the potato slices. Add the cucumber to the potatoes.
• For the dressing, sauté the shallots and bacon in butter, deglaze with balsamic vinegar, and let it reduce a bit. Add the stock, stir in the mustard, and let it reduce again. Slowly fold the dressing into the potatoes and cucumbers and let it sit for at least 30 minutes. Then, season the salad with salt, pepper, and a pinch of sugar.