Authentic Wiener Schnitzel with Potato Salad

A golden, crispy Wiener Schnitzel with a fresh potato salad.

By Beeny · 3 servings · 50 minutes

Ingredients

• 450 g veal schnitzel
• 60 g wheat flour
• 2 Stück eggs
• 120 g breadcrumbs
• 60 g clarified butter
• 1 Stück lemon
• 800 g waxy potatoes
• 1 Stück small onion
• 3 EL apple cider vinegar
• 3 EL vegetable oil
• 1 TL medium-hot mustard
• 1 TL sugar
• 1 Bund chives
• 150 ml water
• salt
• pepper

Method

1. Cook the potatoes in their skins in salted water for about 20 minutes until soft, drain them, let them steam dry briefly, and peel them while still warm.
2. Finely chop the onion and mix it with the vinegar, oil, mustard, sugar, salt, pepper and the water to make a dressing.
3. Slice the potatoes thinly, put them in the bowl and gently fold in the dressing so they don't fall apart, then let the salad steep.
4. Flatten the veal schnitzel thinly between cling film, season both sides with salt and pepper, and coat them in flour, beaten egg and breadcrumbs.
5. Press the breading firmly onto the schnitzel so it holds, and let the breaded schnitzel rest briefly.
6. Heat the clarified butter in a large pan over medium heat and fry the schnitzel in batches until golden on both sides, about 3 to 4 minutes per side.
7. Place the finished schnitzel on kitchen paper to drain and serve them still warm with the lemon wedges, the potato salad and the chopped chives.