Wiener Schnitzel with a Proper Potato Salad
Crispy, golden perfection meets hearty, tangy comfort in this recipe for Wiener Schnitzel with a Proper Potato Salad. Tender veal cutlets are lightly seasoned, breaded, and fried to airy crispness using a classic three-step coating process that ensures a beautifully golden crust. Paired with a traditional Austrian-style potato salad made from thinly sliced Yukon Gold potatoes marinated in a warm vinaigrette of vegetable broth, white wine vinegar, Dijon mustard, and finely chopped onions, this dish is a true celebration of authentic flavors. The refreshing zing of lemon wedges and a sprinkle of fresh parsley elevate the plate, making it a complete and unforgettable meal. Perfect for entertaining or a family dinner, this recipe balances simplicity with elegance, offering the best of European culinary tradition.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets (pounded to 1/4 inch thickness)
- 1 cup All-purpose flour
- 3 large Eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Vegetable oil (for frying)
- 2 tablespoons Unsalted butter
- 2 whole Lemons (cut into wedges, for serving)
- 2 pounds Yukon Gold potatoes
- 1 cup Vegetable broth
- 3 tablespoons White wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Sugar
- 1 whole Small onion (finely chopped)
- 4 tablespoons Sunflower or neutral oil
- 2 tablespoons Fresh parsley (finely chopped)
Instructions
Start by preparing the potato salad. Rinse the Yukon Gold potatoes and place them in a large pot of salted water. Bring to a boil and cook until fork-tender, about 20 minutes. Drain, let cool slightly, then peel and slice into thin rounds.
In a small saucepan, heat the vegetable broth until it’s warm. Stir in the white wine vinegar, Dijon mustard, sugar, and finely chopped onion. Season with a pinch of salt and black pepper.
Pour the warm dressing over the sliced potatoes while they are still warm to help them absorb the flavors. Gently fold in the oil and sprinkle with chopped parsley. Cover and let the potato salad sit at room temperature to marinate while you prepare the schnitzel.
For the Wiener Schnitzel, set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, add the breadcrumbs.
Season the veal cutlets with salt and pepper. Dredge each cutlet in the flour, then dip into the egg mixture, and finally coat evenly with breadcrumbs. Press gently to adhere, but do not compact the breadcrumbs too much—they should be light and fluffy.
In a large skillet, heat the vegetable oil and butter over medium-high heat. The oil should be about 1/4 inch deep. To test if the oil is ready, drop in a small breadcrumb—if it sizzles immediately, the oil is hot enough.
Fry the breaded cutlets one or two at a time, depending on the size of your skillet, to avoid overcrowding. Cook for 2-3 minutes per side, or until golden brown and crisp. Carefully remove the schnitzels and drain on a paper towel-lined plate. Repeat with the remaining cutlets.
Serve the Wiener Schnitzel hot with lemon wedges on the side for squeezing. Plate alongside the marinated potato salad and garnish with additional parsley if desired.
Nutrition Facts
Calories |
5813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 380.5 g | 488% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 943 mg | 314% | |
| Sodium | 6966 mg | 303% | |
| Total Carbohydrate | 469.2 g | 171% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 44.0 g | ||
| Protein | 184.6 g | 369% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 662 mg | 51% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 6669 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
