Wiener Schnitzel is probably the most popular dish in Austria, that dates late 19th century and is very appreciated worldwide. It is traditionally prepared with veal cutlets that are pounded thin, breaded, and fried until tender and crispy. This Schnitzel is traditionally served with lemon and potato salad and is best served right away.
The Viennese potato salad is made with no mayonnaise and is flavored using a vinaigrette made with oil, white wine vinegar, red onion, mustard, and sugar. Also, chives or parsley are used to bring extra color and flavor. It is best to prepare the potato salad in advance as it needs time to absorb all the liquid and develop flavor.
In case veal is hard to find, schnitzel can be also prepared using pork or chicken cutlet though in this case can no longer be called Wiener Schnitzel but Schnitzel Wiener Art, meaning a Viennese style schnitzel.
How to prepare the potato salad
Begin by boiling the potatoes with their skins on until they are tender. Once they’re cooked, allow them to cool slightly, then peel and slice them into ¼ inch (6mm) slices. Place the potato slices into a large bowl and add chopped chives.
In a frying pan, heat 2 tablespoons of oil and add chopped onion. Cook for about 30 seconds until the onion is softened. Add stock to the pan and bring it to a boil. Stir in the vinegar and the remaining 3 tablespoons of oil, then remove from heat.
Add mustard, sugar, salt, and white pepper to the vinaigrette mixture and stir to combine. While the vinaigrette is still hot, pour it over the sliced potatoes and chives, gently tossing to coat them evenly. Adjust the seasoning to taste and let the salad rest for at least 30 minutes to allow the potatoes to absorb the flavors of the vinaigrette.
How to make Wiener Schnitzel
Using a flathead mallet, pound the veal cutlets between sheets of plastic wrap until they are thin, working from the center to the edges. Season both sides of the cutlets with salt and ground white pepper.
Prepare three large plates: one with flour, one with breadcrumbs, and one with beaten eggs. Heat about ¼ cup (56g) of oil in a frying pan.
Working one at a time, dredge the cutlets in flour, then dip them in the beaten egg, and finally coat them with breadcrumbs. Immediately place the breaded cutlet into the hot oil and fry for about 2-4 minutes on each side until they are golden brown.
After flipping the cutlet, add 1 tablespoon (14g) of butter to the pan and continue cooking for another 2-4 minutes on the other side. Cook the schnitzels in batches if necessary to avoid overcrowding the pan. Once cooked, transfer them to a plate lined with paper towels to remove any excess oil.
To serve, plate the wiener schnitzel alongside the potato salad and garnish with lemon wedges.
Hope you will try this delightful recipe for Wiener Schnitzel and enjoy your delicious meal! Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!
For more main dish ideas check our full collection of Main Dish Recipes. For other potato sides check our full collection of Potato Recipes.
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Wiener Schnitzel with Viennese Potato Salad
Ingredients
- 4 veal cutlets , about 5oz (150g) each
- Salt
- White pepper , grounded
For coating
- 2 eggs , beaten
- 1 cup (125g) flour
- 1 cup (120g) breadcrumbs
- Oil for frying , about 1 cup
- Butter , about 4 tbsp
- Lemon , for garnish
Potato Salad (serves 4)
- 2 pounds (900g) waxy potatoes
- 2 tbsp (28ml) vegetable oil
- 1 red onion , diced
- 1/2 cup (120ml) beef/chicken stock
- 3 tbsp (40ml) white wine vinegar
- 3 tbsp (40ml) vegetable oil
- 2 tsp (10g) sugar
- 1 tsp (5g) mustard
- salt and ground white pepper
Instructions
Prepare the potato salad.
- Boil potatoes with their skin on until tender. When they’re cool enough to handle peel the potatoes and slice into ¼ inch (6mm) slices.
- Put the potato slices into a large bowl and add chives.
- Heat 2 tbsp of oil into a frying pan add onion and cook for about 30 seconds. Add stock and bring to boil. Stir in the vinegar and the 3 tbsp of remaining oil and remove from heat.
- Add mustard, sugar salt and white pepper and stir to combine. While still hot pour the vinaigrette over the sliced potatoes and chives and gently toss to coat. Adjust seasoning to taste and let to rest for at least 30 minutes to let the potatoes absorb the vinaigrette.
Meanwhile prepare the wiener schnitzel.
- Using a flat head mallet, pound the veal cutlets between sheets of plastic wrap until thin, working from the center to the edges. Season both sides with salt and white ground pepper.
- Prepare three large plates, one with flour, one with breadcrumbs and one with beaten eggs.
- Heat about ¼ cup (56g) oil into a frying pan.
- Working one at a time, dredge cutlets in flour, then dip in egg and coat with breadcrumbs.
- Immediately place the breaded cutlet into the pan and fry the schnitzel for about 2-4 minutes, until golden brown.
- Flip, add 1 tbsp (14g) butter and continue cooking on the other side for 2-4 minutes.
- Cook schnitzels in batches.
- Transfer to a plate lined with paper towel to remove excess oil.
- Serve the wiener schnitzel with potato salad and garnished with lemon wedges. Enjoy!
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Nutrition
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You can do it with the pork as well. My tip is to marinate pork in milk plus chopped , you can use vegetable grater ( for 4 veal cutlets about one onion and milk to cover). Leave the meat for about an hour in the fridge. and than prepare as usual.