A classic dish with the perfect wine accompaniment
The Wiener Schnitzel is a timeless classic of Austrian cuisine: golden brown, crispy and irresistibly juicy. In combination with a fresh potato salad and a slice of lemon, a harmonious interplay of textures and flavours unfolds. A Grüner Veltliner from the Wachau (Austria) with its lively acidity and fine flavour is the perfect accompaniment. Find out here which other wines ideally complement this traditional dish!
Which wines go best with Wiener schnitzel with potato salad?
The Wiener schnitzel impresses with its buttery, crispy breading and tender veal. The potato salad with vinegar and oil dressing served with it brings a pleasant freshness and slight acidity into play. This calls for a wine that is both fresh and subtly flavoured.
A Grüner Veltliner from the Wachau (Austria) is the ideal choice. Its lively acidity breaks through the buttery texture of the schnitzel, while its subtle spiciness perfectly complements the breading. The light citrus note blends harmoniously with the fresh acidity of the potato salad and ensures a well-rounded flavour experience.
Wine recommendations
1st Grüner Veltliner from the Wachau (Austria)
- Why? The subtle spiciness and lively acidity perfectly balance the buttery breading, while the fruity citrus flavour complements the potato salad wonderfully.
- Recommended region: Wachau, Austria
2nd Riesling Kabinett (Germany)
- Why? The subtle residual sweetness and fresh acidity of a Riesling Kabinett balances out the fried flavour and sets fruity accents that play wonderfully around the schnitzel.
- Empfohlene Region: Mosel, Deutschland
3. Chablis (France)
- Why? A mineral Chablis with a fine structure brings an elegant freshness into play, which balances the schnitzel and gives the potato salad additional depth.
- Recommended region: Burgundy, France
The recipe:
Wiener schnitzel with potato salad
Cooking utensils
- 1 Meat tenderizer
- 1 Three deep plates for the breading line
- 1 Large frying pan for frying
- 1 Small pot for the potato salad
- 1 Cutting board & knife
Ingredients
For the Wiener Schnitzel:
- 2 Veal escalope (approx. 150 g each)
- 2 Eggs
- 100 g Flour
- 100 g Breadcrumbs
- Salt & pepper
- 200 ml Clarified butter or vegetable oil for frying
- 1 Lemon, cut into slices
For the potato salad:
- 400 g waxy potatoes
- 1 small onion, finely diced
- 3 EL White wine vinegar
- 3 EL Sunflower oil
- 1 TL Mustard
- Salt & pepper
- 1 Pinch of sugar
- 1 EL chopped parsley
Preparation
Prepare the potato salad:
- Boil the potatoes in their skins in salted water for approx. 20 minutes until soft.
- Leave to cool, peel and cut into thin slices.
- Mix the diced onion, vinegar, oil, mustard, salt, pepper and sugar to make a marinade.
- Carefully mix the potato slices with the marinade and leave to stand.
- Sprinkle with chopped parsley.
Prepare the Wiener schnitzel:
- Pound the veal cutlets thinly and season with salt and pepper.
- Place the flour, beaten eggs and breadcrumbs in a deep plate.
- First dredge the cutlets in flour, then dip them in the egg and coat in breadcrumbs.
- Heat the clarified butter or oil in a frying pan to approx. 170°C.
- Fry the schnitzels for approx. 2-3 minutes on each side until golden brown.
- Drain on kitchen paper and serve with lemon slices.
Recommended side dishes
- Cranberries
- Green salad with pumpkin seed oil
- Cucumber salad with dill
