Instructions: 1. Cut fillet into 10 portions and lightly batten out. Lightly beat eggs and lemon juice together. Combine breadcrumbs, Parmesan, salt, paprika and pepper together. Dip fillets into egg, wash and coat well in crumb mixture. Allow to dry for 30 min on a wire rack.

2. Heat butter and oil in a large frying pan and shallow fry schnitzels on both sides over medium heat until golden brown.

3. Heat sauerkraut, caraway seeds and champagne together in a saucepan until warm.

4. For each serving, assemble sliced schnitzel over 100 g Champagne Kraut, serve with 100 g potatoes sprinkled with paprika, salt and pepper, and garnish with shaved Parmesan.

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