Wash the potatoes well and boil them covered in water for about 20 minutes. Quench cold and cut in half.
Wash the asparagus, cut off the woody ends generously. Cut the asparagus into pieces. Wash lemon hot, dry. Peel or finely grate the skin with a pestle ripper in thin strips. Squeeze lemon.
Bring juice and peel to the boil with 1/8 l water, stock, vinegar, salt, pepper and sugar. Cover the asparagus and cook for 3-5 minutes.
Wash the tomatoes, cut them in half. Fold the asparagus together with the hot stock, tomatoes and oil into the potatoes. Leave to soak for about 30 minutes.
Wash the meat, dab dry, cut each escalope into three. Place them one after the other in a freezer bag and tap them thinly with the flat side of the meat tenderizer or a pot. Season with salt and pepper.
Whisk the egg. Turn the schnitzel first in flour, then in egg and finally in breadcrumbs.
Heat the lard in a pan. Fry the escalopes in it for about 3 minutes on each side, adding the hot lard over and over again. Drain on kitchen paper and let it cool down.
Wash the basil, shake dry and cut the leaves into strips. Fold into the salad and season again with salt and pepper. Sprinkle the schnitzel with lemon as desired and eat with the salad.