Boil the potatoes in their skins, then peel and slice. Bring the water, sugar, vinegar and salt to the boil. Pour over the potatoes while still hot. Leave to cool and then add the sliced spring onions.

Pound the veal cutlets until thin and then season with salt. Dip them in the flour, the beaten egg and then the breadcrumbs. Fry until golden brown in the hot butter and oil mixture. Serve with the potato salad.