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Wiener Schnitzel with 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
- Vegetable oil for frying
- 4 large potatoes, boiled and diced
- 1/2 cup mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup diced red onion
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Season the veal cutlets with salt and pepper.
- Dredge each cutlet in flour, then dip into the beaten eggs, and coat with breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded cutlets for 3-4 minutes on each side until golden brown and cooked through. Drain on paper towels.
- In a large bowl, whisk together mayonnaise, white vinegar, Dijon mustard, salt, and pepper to make the dressing for the potato salad.
- Add the diced potatoes, red onion, and chopped parsley to the bowl with the dressing. Toss to coat the potatoes evenly.
- Serve the Wiener Schnitzel hot with a side of the tangy potato salad.
- Enjoy your delicious Wiener Schnitzel with Potato Salad!
Wiener Schnitzel with Potato Salad is a classic Austrian dish that has become popular worldwide. The history of Wiener Schnitzel dates back to the 19th century in Vienna, Austria. It is said to have been brought to Vienna by Field Marshal Radetzky, who discovered a similar dish in Italy and introduced it to the Austrian cuisine. The dish consists of a breaded and fried veal cutlet, traditionally served with a side of potato salad. The key to a perfect Wiener Schnitzel lies in the thinness of the meat and the crispy golden breading. The potato salad is typically made with boiled potatoes, onions, vinegar, and oil, creating a tangy and creamy side dish that complements the richness of the schnitzel. In Austria, the dish is a staple in traditional Viennese restaurants such as Figlmüller, a renowned establishment known for serving the "world's largest Wiener Schnitzel." The dish has also gained popularity in German cuisine, where it is often made with pork instead of veal. Today, the best versions of Wiener Schnitzel with Potato Salad can be found in authentic Austrian and German restaurants that prioritize using high-quality, thinly pounded meat and fresh, flavorful ingredients for the potato salad. For those looking to recreate this dish at home, it's essential to pay attention to the breading technique and the balance of flavors in the potato salad to achieve an authentic and delicious result.
50 min
4 servings
650 calories
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