Authentic Wiener Schnitzel & Viennese Potato Salad (Erdäpfelsalat)
Perfect Wiener Schnitzel with Viennese potato salad
Ingredients
- 1 piece milk feed veal 106 g total
- 1 cup fine bread crumbs
- 1 cup AP flour for drendging
- 2 large eggs
- 1 pinch kosher salt
- 6 yellow potatoes medium size
- 2 tbsp white wine vinegar
- 1 tbsp dijon mustard
- 1/2 cup chicken broth
- 2 tsp white sugar
- 2 tbsp fresh chives
Instructions
- For the Erdäpfelsalat (Prepare first):Place cubed potatoes in a pot, cover with water and salt. Place reserved skins in a fine-mesh strainer submerged at the top of the pot. Boil until tender (approx. 15 mins). Discard skins and drain potatoes. Transfer to a baking sheet, sprinkle with 2 tbsp white wine vinegar, and cool. In a large bowl, combine potatoes with oil, mustard, onion, chives, stock, and sugar. Stir gently to release starch and thicken the dressing. Rest for 30 mins (up to overnight) before serving.
- Step-by-step breading process for the Wiener Schnitzel: How to fry Schnitzel - Pound cutlets between plastic wrap using a rolling pin until very thin. Prepare three plates: Flour, beaten eggs, and breadcrumbs. Dredge veal in flour (shake off excess), then egg (let drip), then breadcrumbs. Do not press the crumbs in too firmly! Heat canola oil to 400°F (200°C).Fry for 1-2 mins per side until golden and floating. Drain on paper towels. Serve immediately with lemon and Erdäpfelsalat.
This meal pairs nicely with a very cold Pilsener beer.
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