Wiener schnitzel with potato salad
A golden-brown breaded Wiener schnitzel, served with a fresh potato salad with a vinegar and oil dressing. Crispy, juicy and perfectly matched with a Grüner Veltliner from the Wachau. A true classic of Austrian cuisine!
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main course
Cuisine Austrian
Servings 2 People
Calories 750 kcal
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
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
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.
Calories: 750kcalCarbohydrates: 55gProtein: 38gFat: 42g
Keyword Austrian cuisine, Chablis, crispy breading, Grüner Veltliner, Potato salad, Riesling, Veal, Wiener schnitzel, Wine & Food Pairing