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Wiener Schnitzel and German Potato Salad
Created by: Howcan Team
Ingredients
- 4 veal cutlets, pounded to 1/4 inch thickness
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- 1/2 cup vegetable oil
- 4 large potatoes, boiled and diced
- 1/2 cup chopped onion
- 1/4 cup vegetable broth
- 1/4 cup white vinegar
- 2 tablespoons sugar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Season the veal cutlets with salt and pepper.
- Dredge the cutlets in flour, then dip in the beaten eggs, and coat with breadcrumbs, pressing gently to adhere.
- Heat the vegetable oil in a large skillet over medium-high heat. Fry the cutlets for 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and drain on paper towels.
- In a large bowl, combine the diced potatoes and chopped onion.
- In a small saucepan, heat the vegetable broth, white vinegar, sugar, and Dijon mustard over medium heat until the sugar is dissolved. Pour the warm dressing over the potato mixture and toss to coat. Season with salt and pepper to taste.
- Sprinkle the potato salad with chopped fresh parsley and serve alongside the Wiener Schnitzel.
- Enjoy your delicious Wiener Schnitzel and German Potato Salad!
Wiener Schnitzel, a beloved Austrian dish, consists of a breaded and fried veal cutlet. Its origins date back to the 19th century in Vienna, Austria. The dish gained popularity in Germany and other parts of the world. The key to a perfect Wiener Schnitzel lies in the thinness of the meat and the crispy, golden breading. German Potato Salad, a traditional side dish, features sliced potatoes, bacon, onions, and a tangy vinegar-based dressing. It's a staple in Bavarian cuisine and has variations across Germany. The best Wiener Schnitzel can be found in Vienna's historic restaurants, while German Potato Salad shines in family-owned Bavarian eateries.
50 min
4
650 calories
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