Schnitzel (Austria)

Name: Schnitzel (Austria)
Cook time: PT60 MinutesM
Yield: Feeds 4 serving(s)

60 Minutes

Feeds 4

Schnitzel, a beloved Austrian dish, has achieved legendary status both within the country and across the world. The dish consists of a tender cut of meat, traditionally veal (known as Wiener Schnitzel), that is breaded and fried to golden perfection. Often served with a slice of lemon, potato salad, or lingonberry sauce, Schnitzel is a comforting meal that embodies Austrian culinary tradition at its finest.

Ingredients

4 veal cutlets

Salt

White pepper, grounded

For coating and sides

2 eggs, beaten

100g plain flour

120g breadcrumbs

Oil for frying

Butter, about 4 tbsp

Lemon, for garnish

Potato Salad

900g waxy potatoes

2 tbsp vegetable oil

1 red onion, diced

120ml chicken stock

3 tbsp white wine vinegar

3 tbsp vegetable oil

2 tsp sugar

1 tsp mustard

salt and ground white pepper

Step 1

Season the veal cutlets on both sides with salt and ground white pepper.

Step 2

Use a meat mallet to gently pound the cutlets to an even thickness. This helps tenderise the meat and ensures even cooking.

Step 3

Set up a coating station with three shallow dishes: one with plain flour, one with beaten eggs, and one with breadcrumbs.

Step 4

Dredge each veal cutlet in the flour, shaking off any excess. Dip the floured cutlet into the beaten eggs, allowing any excess to drip off.

Step 5

Finally, coat the cutlet with breadcrumbs, pressing gently to ensure the breadcrumbs adhere. Repeat with all cutlets.

Step 6

In a large skillet, heat a generous amount of oil over medium heat. Once the oil is hot, add the coated veal cutlets in batches, ensuring not to overcrowd the pan. Fry each cutlet for about 3-4 minutes per side or until golden brown and cooked through.

Step 7

Transfer the cooked cutlets to a plate lined with paper towels to drain excess oil. Serve the veal cutlets garnished with lemon wedges

Step 8: For the Potato Salad

Place the waxy potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly.

Step 9

In a pan, add the diced red onions and a drizzle of vegetable oil. Sauté over medium heat until the onions become soft and translucent, about 3-4 minutes.

Step 10

Once the onions are softened, add the chicken stock to the pan and bring to a gentle simmer. Stir in the white wine vinegar, vegetable oil, sugar, mustard, salt, and ground white pepper. Mix well to combine all the ingredients.

Step 11

In a large mixing bowl, combine the cooked and cooled waxy potatoes with the sautéed onion mixture. Toss gently to ensure the potatoes are evenly coated with the dressing. Serve the veal cutlets alongside the potato salad for a delicious meal.