Wash the potatoes and boil in water for about 20 minutes. Then quench, peel and let cool
Clean the mushrooms, wash if necessary and cut into thick slices. Dice bacon. Peel and chop onion. Fry both in 4 tablespoons of hot oil. Fry the mushrooms for about 5 minutes. Add vinegar and broth, bring to the boil. Remove from heat, season with salt and pepper
Cut the potatoes into slices. Pour hot marinade over them and mix carefully. Leave to stand for about 30 minutes, season to taste
Wash escalopes if necessary, dab dry. Cut in half crosswise. Whisk egg with salt and pepper. Turn the schnitzel first in the flour, then in the egg and finally in the breadcrumbs. Press the breadcrumbs slightly
Heat 2-3 tablespoons of oil. Fry the escalopes for 3-4 minutes on each side. Wash the chives and cut into small rolls. Fold into the salad. Arrange salad and schnitzel, possibly with
Garnish lemon slices