How to make Wiener Schnitzel - Veal Schnitzel Recipe with Potato Salad

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and pork is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often less expensive.

Cut 2 pounds of waxy potatoes into ¼ inch (6mm) slices.

Dice 1 red onion.

In a pot, heat 2 tbsp of vegetable oil and add the diced onion, cooking for 30 seconds.

Add ½ cup of beef/chicken stock and bring to a boil.

Stir in 3 tbsp of white wine vinegar, 3 tbsp of vegetable oil, 2 tsp of sugar, and 1 tsp of mustard. Season with salt and ground white pepper.

Pour the hot mixture over the sliced potatoes and let them rest for at least 30 minutes.

Take 4 veal cutlets, about 5oz (150g) each, and place them between sheets of plastic wrap.

Pound the cutlets with a flat head mallet until thin, starting from the center to the edges.

Season both sides of the cutlets with salt and white pepper.

Dredge each cutlet in 1 cup of flour, then dip in 2 beaten eggs, and coat in 1 cup of breadcrumbs.

In a pan, heat about ¼ cup of hot oil and place the breaded cutlets in the pan.

Cook for about 2-4 minutes until golden brown, then add 1 tbsp of butter and cook another 2-4 minutes on the other side.

Drain the cooked schnitzels on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens