Contributor
Nov 13, 20232 min
Wiener Schnitzel with potato salad is a traditional Austrian dish and can be made with veal, chicken or turkey.
My husband Johann made this traditional Austrian dish, Wiener Schnitzel with potato salad, but he made it a bit different, adding a second potato salad. This is quite time consuming and the results are better if a deep fryer is used to fry the veal .
The traditional schnitzel is made of veal as it has a tender taste, but chicken and turkey tastes good too. We had a celebration for my daughter who passed an important exam, so we splurged on the veal.
Imelda Mayer-Taylor
1 kg veal cutlets
¼ cup all purpose flour
Some salt and pepper
½ cup breadcrumbs
2 eggs, well beaten
Oil, for deep fryer
Pound the meat with a mallet or a flat surfaced pan until it is thin. Season with salt and pepper.
The schnitzel is breaded: dredge the meat in flour, then dip in egg, and lastly roll the meat in the breadcrumbs until it is coated.
Fry the breaded meat in a preheated deep fryer or pan. or 2 to 3 minutes on each side. The oil should be hot. The schintzel should not stick to the pan and the internal temperature should be 145 °F (around 63 °C).
Once done, place the schnitzel on paper towel to remove excess oil.
Serve the Wiener schnitzel with potato salad and slices of lemon .
Johann made two different potato salads; the traditional one with potatoes, fried onions, icing sugar, white wine vinegar, olive oil, salt and pepper .
The second potato salad is made with boiled potatoes, fried onions, boiled eggs, fried ham, pickled cucumbers, diced parsley, mayonnaise, a bit of salt, pepper, lemon juice and a bit of olive oil.
Recipe for an Easy German Potato Salad below picture.
Wendy Williams
I make lots of different versions, but here are two.
One version: boil potatoes in their skin, then peel them and pour about 250 ml (1 cup) vegetable broth over and let it steep for a few hours, or better still, overnight. Strain (but reserve some of the broth) and cut potatoes in pieces. Fry bacon pieces, cut up spring onions and parsley. Make a dressing with mayo, creme fraiche and a few spoons of the reserved broth. Mix everything together and add lots of fresh mixed pepper and sprinkle some parsley over.
This is an easy German version of potato salad.
1 kg potatoes
1 onion
1 cup (250 ml) strong broth (instant)
1 teaspoon mustard
1 tbsp (15 ml) apple cider / balsamic vinegar
3 tbsp (45 ml) oil
Pepper, freshly ground
½ bunch of flat-leaf parsley
Salt, to taste
Cook the potatoes with the skin on for 20-30 minutes, peel and cut into slices.
Peel and dice the onion and add to the potatoes.
Heat the broth, mix with the mustard, vinegar, oil and pepper. Pour the stock over the potatoes and let it steep for at least 1 hour.
Wash, shake dry and chop the parsley. Season the salad with salt and pepper and sprinkle with the chopped parsley.