The Secrets of the Genuine Wiener Schnitzel with Potato Salad - crispy and juicy

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork cutlets

Chicken is leaner and more affordable than veal.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is often cheaper.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour offers more fiber, while cornstarch can be cheaper for breading.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant potato flakes

Sweet potatoes provide more nutrients, while instant flakes can save time and cost.

Boil the potatoes until tender, then drain and let cool slightly before peeling and slicing them.

In a bowl, combine sliced potatoes with chopped onion, chives, mustard, vinegar, oil, salt, pepper, and sugar.

Toss the salad gently to combine all ingredients.

Pound the veal schnitzel to an even thickness.

Set up a breading station with flour, beaten eggs, and breadcrumbs.

Dredge each schnitzel in flour, dip in egg, and coat with breadcrumbs.

Heat butter and oil in a large skillet over medium heat until melted and bubbling.

Add the breaded schnitzels to the skillet and cook until golden brown, about 3-4 minutes per side.

Remove the schnitzels and place them on paper towels to drain excess fat.

Serve the schnitzels hot with the potato salad on the side, garnished with lemon.

Cooking Techniques

Spice Level:

Allergens