Originally Posted: November 2023
I’m attempting to cook a dish from EVERY single country in the world in alphabetical order. Today, we’re in Austria making Wiener Schnitzel with a classic vinegar-based potato salad. Fried meat in breadcrumbs and a tangy potato salad…delicious!
Ingredients (Serves 2):
For the Schnitzel:
• 2 veal cutlets
• White pepper, ground
• For coating:
• 2 eggs, beaten
• 1 cup (125g) flour
• 1 cup (120g) breadcrumbs
• Oil for frying (about ¼ cup)
• Butter (about 4 tbsp, 56g, in batches)
• Lemon, for garnish
For the Potato Salad:
• 1 kg (2.2 lbs) waxy potatoes
• 1 red onion, finely diced
• 250ml vegetable or chicken stock
• 6 tbsp olive oil
• 4 tbsp white wine vinegar
• ½ tbsp mustard
• 1 tsp salt
• Fresh chives, chopped
Method:
1. Cook the Potatoes:
Begin by placing the potatoes in a pot filled with cold water. Bring it to a boil and cook for approximately 20 minutes until tender.
2. Prepare the Dressing:
While the potatoes are cooking, prepare the salad dressing. In a bowl, combine the diced onions with the stock. Stir in the olive oil, vinegar, and mustard. Mix well.
3. Slice the Potatoes:
Once the potatoes are tender (test with a fork), drain and briefly rinse them in cold water. Peel and slice the warm potatoes, then drizzle the warm dressing over them. Gently stir and let the potato salad rest at room temperature for at least an hour to absorb the flavours. Garnish with fresh chives just before serving.
4. Prepare the Schnitzel:
Lay the veal cutlets between sheets of plastic wrap and use a flat-headed mallet to pound them thin, working from the centre outward. Season both sides with salt and ground white pepper.
5. Set Up the Coating Stations:
Arrange three large plates for coating: one with flour, one with beaten eggs, and one with breadcrumbs.
6. Fry the Schnitzel:
Heat about ¼ cup of oil in a large frying pan over medium-high heat. Working one at a time, dredge each cutlet in flour, dip it in the beaten eggs, then coat it in breadcrumbs. Immediately place the breaded cutlet into the hot pan.
7. Cook the Schnitzel:
Fry each schnitzel for 2-4 minutes per side until golden brown. Flip the schnitzel, add 1 tbsp of butter, and cook the other side for another 2-4 minutes. Repeat with the remaining cutlets, adding more oil and butter as needed.
8. Serve:
Transfer the cooked schnitzels to a plate lined with paper towels to drain excess oil. Serve with the potato salad and garnish with a wedge of lemon.
Enjoy this classic Austrian dish!
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