Peel and wash the potatoes, cover and cook in salted water for about 20 minutes.
Peel and wash the carrots and cut them in half lengthwise. Cut diagonally into pieces and cook covered in boiling salted water with 1 pinch of sugar for 6-8 minutes. Wash parsley, shake dry and chop.
Roast the nuts in a large pan without fat, remove. Wash cutlets, dab dry and cut into 3 small cutlets each. Wash organic lemon hot, dab dry and cut into thin slices. Cut remaining lemon in half and squeeze.
Heat the lard in the pan. Fry the escalopes for 1-2 minutes on each side. Season with salt and pepper, remove and keep warm. Add lemon juice to the frying pan, stir in 4 tbsp. jam, bring to the boil and simmer for about 1 minute.
Season to taste with jam.
Drain the carrots and melt 2 tablespoons of butter in the pot. Toss carrots and parsley in it and heat.
Drain the potatoes. Add milk and 5 tablespoons of butter and mash with a potato masher. Season to taste with salt and nutmeg. Fold in hazelnuts. Heat the schnitzel briefly (about 1 minute) in the lemon sauce.
Serve with lemon slices, carrots and mashed potatoes.