Ingredients for the salad:
Peel the potatoes, cut into slices and cook in salted water until cooked. Peel the garlic, cut into small pieces and fry in a pan until translucent. Add mustard, turmeric, sunflower oil, white wine vinegar, salt, pepper and sugar to boil and puree with a hand blender. Wash and finely chop the onion (leave some for garnish). Cool the potatoes and pour the liquid over them. Add onions and let stand.
Wash the cucumber, cut it in half lengthwise, and remove the seeds with a spoon. Season with salt, sugar and dill and drain off excess water. Mix with potato salad.
Ingredients for meat:
A thin plate of veal. Season with salt and pepper and toss to coat. Crack an egg into a plate, mix and coat the meat. Cover another plate with breadcrumbs. Cut the schnitzel into rounds and fry in a pan with clarified butter for bread bubbles. Remove excess oil.
Ingredients for serving:
Wash and chop the radishes. Saute capers in anchovy fillets. Place the warm salad on a plate and garnish with the radishes and remaining chives. Add anchovy fillets and lemon slices to the schnitzel. Serve with cranberries, if desired.