Recipe for wienerschnitzel with fried potatoes
This is the recipe for a crispy and crunchy Wiener Schnitzel made from veal tenderloin, coated in homemade breadcrumbs and served with fried potatoes, capers, peas, and browned butter sauce.
The Austrian cuisine might not be as renowned as either the French or the Italian, but there are some Austrian dishes that have left their mark on the global food scene. One of these is the good old Wiener Schnitzel: the thin, breaded, and fried slices of veal tenderloin.
It is certainly one of the best-known specialties from Vienna, and the name can be traced back to a cookbook from 1831. The name “Wiener Schnitzel” is even protected by Austrian law, and the dish must contain veal to be worthy of the name.
In fact, some believe that the dish is actually Italian and originates from Milan. The Italian version is called Cotoletta alla Milanese and allegedly dates back to 1134. The two dishes are very similar, but the primary difference is that the Italian version includes the bone, which the Austrian version does not.
Here is the recipe for the classic Austrian Wiener Schnitzel!
Wiener Schnitzel with Fried Potatoes Recipe
Wienerschnitzel with fried potatoes
Ingredients
- 2 pcs. Veal Schnitzel Cut from veal knuckle
- Potato Boiled potatoes
- 1 Egg
- 6 gram Salt
- 2 gram Pepper
- 75 gram Wheat Flour
- 100 gram Grate
- 200 gram Butter
- 28 gram Oil
- Lemon
- Capers
- 150 gram Peas
Instructions
Fried potatoes
- The best you can do is plan ahead a bit, so boil too many potatoes for your meal the day before and use the leftovers for your fried potatoes the next day. If you don't have any pre-cooled, set aside an extra hour for this dish as the potatoes first need to boil for 20 minutes and then cool down.
- Cut your cooled, cold potatoes into smaller pieces and fry them in 25-50 grams of butter until golden. This takes about half an hour.
Peas
- Put the frozen peas directly from the freezer into a pot.
- Add cold water and a pinch of salt and bring to a boil. Once boiling, the peas only need one minute.
- Remove the pot from the heat, then pour a large glass of cold water over the peas and cover again.
- Let them steep for 2-3 minutes and serve immediately.
Wienerschnitzel
- Pound the veal cutlets flat. Have your butcher do this for you if you shop with one.
- Heat a pan well with 2 tbsp. oil. When the pan is hot, add 150 grams of butter (we used the excess butter for the sauce).
- Whisk the egg on a flat plate, mix flour, salt, and pepper on another plate, and put breadcrumbs on a third plate.
- First, dip the veal cutlets in flour, then in egg, and finally in the breadcrumbs.
- Place the veal cutlets in a very hot pan and fry them for one and a half minutes on each side.
- When done frying on the first side, pour a little of the hot butter from the pan over them.
- Now, simply plate your schnitzel with a lemon wedge and capers on top.