For chutney: Heat 2 tbsp olive oil in a medium saucepan over medium-high. Add 1 finely diced onion; cook 2-3 min until softened. Stir in 1 minced serrano or jalapeño (seeded - optional), 2 minced garlic cloves, and 1 tbsp minced ginger; cook until fragrant, 3 minutes. Add 1 lb halved cherry tomatoes, 2 tbsp brown sugar, 2 tbsp cider vinegar, 1/2 tsp turmeric, 1 tsp dried oregano, 1/2 tsp salt, and pepper to taste. Simmer until thickened, about 10 minutes. Set aside.

For potato salad: Cut 2 lb potatoes into cubes and boil in salted water until just tender; drain well. While hot, gently toss in a bowl with 1/2 tsp salt, 1/4 tsp pepper, 1/2 tbsp sugar, and 1 tbsp cider vinegar. Mix in 1/2 c sour cream, then fold in 1/2 c chopped dill. Finish with flaky salt. Keep warm.

For the schnitzel: Set up three shallow dishes: 1) 1/4 c flour + 1/2 tsp kosher salt; 2) 2 beaten eggs + zest & juice of 1 lemon; 3) 1 c breadcrumbs. Season four thin 5 oz veal cutlets with salt & pepper on both sides. Heat 1/2 inch oil or lard in a large skillet to 350 F. Dredge each cutlet in flour, dip in egg mixture (let excess drip off), then coat well in breadcrumbs, pressing to adhere. Fry in batches until golden, 2-3 min per side (internal temp should be 145 F). Drain on paper towels, season with salt, and finish with a squeeze of lemon. Serve with warm tomato chutney and dilly potato salad on the side, garnished with lemon slices. Funded by the Beef Checkoff.