Wiener Schnitzel with Warm Potato Salad
A classic Austrian Wiener Schnitzel, thin-pounded veal in a golden butter-fried crust, served with warm potato salad and a fresh lemon wedge.
Ingredients
- Schnitzel: 4 veal cutlets about 5 oz each, pounded to 1/4-inch thickness
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 1/2 cups fine dry breadcrumbs
- Salt and black pepper
- 6 tablespoons clarified butter or a neutral high-heat oil for frying
- 2 lemons cut into wedges
- Potato Salad: 1 1/2 lbs waxy potatoes such as Yukon Gold, peeled
- 3 tablespoons white wine vinegar
- 1 tablespoon whole grain or Dijon mustard
- 2 tablespoons neutral oil
- 1/4 cup finely diced shallot or red onion
- 2 tablespoons chopped fresh chives
- Salt and black pepper to taste
Instructions
- Boil the potatoes whole in salted water until fork-tender, about 15-20 minutes. Drain and let cool just enough to handle, then slice while still warm.
- Whisk together the vinegar, mustard, and oil. Toss gently with the warm potato slices, shallot, and chives. Season with salt and pepper. Set aside; the salad is best served warm or at room temperature.
- Season the veal cutlets on both sides with salt and pepper. Set up three shallow dishes: flour in one, beaten eggs in the second, breadcrumbs in the third.
- Dredge each cutlet in flour, shaking off the excess, then egg, then breadcrumbs, pressing gently so the crumb adheres evenly.
- Heat the butter in a large skillet over medium-high heat until foaming. Fry the cutlets one or two at a time, about 2-3 minutes per side, until deep golden and crisp. Do not crowd the pan.
- Transfer to a paper towel-lined plate briefly, then serve immediately with the warm potato salad and lemon wedges alongside.
Notes
Notes
The crust should puff slightly away from the meat as it fries; this comes from gently shaking the pan rather than pressing the cutlet down. Pork cutlet is a common and entirely traditional substitute for veal. Serve the lemon wedge on the side rather than pre-squeezed, so each person can adjust the acidity at the table. Tried this recipe?Let us know how it was!