Pork Jägerschnitzel with mushroom sauce and mash

Peel the potatoes. Cut the potatoes evenly and boil in unsalted water for about 25 minutes until tender. Drain well and let steam dry. Meanwhile, heat 100 g butter for about 5 minutes until nut-brown and fragrant, then remove from the heat. Warm the stock and add to the potatoes with all the browned butter and its brown solids, 4 g salt and 0.25 g pepper. Mash roughly and keep hot.

Clean the mushrooms and remove tough shiitake stems. Peel the onion. Wash and dry the parsley and chives. Pick the parsley leaves. Cut the mushrooms and onion. Chop parsley and chives. Brown the bacon in a pan for about 5 minutes. Heat clarified butter in a sauté pan and sauté the mushrooms for about 3 minutes, then add the onion for 4 minutes. Add bacon with its juices, crème fraîche, lemon juice, soy sauce, nutmeg, 3 g salt and 0.5 g pepper. Simmer for 3 minutes. Keep hot and reserve the herbs for serving.

Crack and beat the eggs, then weigh the stated amount. On a dedicated board, flatten the meat between sheets of baking paper to about 5 mm. Season with 2 g salt, 0.25 g pepper and paprika. Put flour, beaten egg and panko in separate dishes. Coat the meat in flour, shake off excess, then dip in egg and panko without pressing the crumbs down. Discard contaminated coating leftovers and clean equipment that touched raw meat.

Heat the oil and remaining 45 g butter in a large pan over medium-high heat. Cook the cutlets without crowding in batches, sharing out the fat, for about 4 minutes per side. Gently move the pan and spoon hot fat over the coating. Check at least 75 °C at the centre for 30 seconds. Cook longer if needed. Drain on a clean rack. Stir all the herbs into the hot sauce. Share all the mash, cutlets cut up if needed and all the sauce, served alongside to keep the coating crisp.