Breaded lamb with potato salad

Boil 1kg of potatoes, peel, and slice them. Add 1 finely chopped onion, 2 tbsps of vinegar, 5 tbsps of vegetable oil (no olive oil!), 1 tbsp of mustard, and 250ml of beef stock. Stir well until creamy, after that add 1 finely sliced cucumber and stir again.
Put the lamb (filet or chops) into flour first, then into the whisked egg and finally roll it in bread crumbs. Fry until golden brown and serve with the salad and some lemon if you like.

Happy boatcooking and happy easter!