Mix vinegar and oil, season with sugar, salt and pepper. Peel onion and garlic and cut into fine cubes. Wash parsley and shake dry. Put some leaves aside for garnishing, chop the rest of the parsley finely. Wash and clean the cucumber and slice it into thin slices. Mix cucumber, onion, garlic, dill and vinaigrette
Wash the meat, dab dry and tap flat between foils. Season with salt and pepper. Whisk eggs. Turn escalopes one after the other in flour, egg and breadcrumbs. Heat 250 g clarified butter in 2 large pans. Fry the escalopes in them in portions for about 8 minutes while turning. Keep the schnitzels warm
Wash lemon hot, grate dry and cut into slices. Rinse anchovy fillets under cold running water and roll up. Drain capers on a sieve. Garnish cutlets with lemon slices, capers, anchovies and parsley