An Austrian Treat you MUST Try! | Wienerschnitzel

Dice the yukon gold potatoes and sweet onion.

Boil the diced potatoes in water for about 10 minutes.

Fry 4 pieces of bacon in a skillet on medium-high heat until crispy.

Lower the heat to medium-low and brown the diced onions in the bacon grease.

Drain the boiled potatoes and mix them with vinegar, water, salt, sugar, pepper, crumbled bacon, and browned onions.

Set the potato salad aside on low heat.

Heat a skillet with about a quarter to a half inch of vegetable oil to 370 degrees.

Beat 4 eggs in a bowl until well mixed.

Prepare a tray with 1 cup of breadcrumbs and another tray with 1 cup of all-purpose flour mixed with about 1 tablespoon of Cattleman's Grill Italiano seasoning.

Coat each chicken cutlet in flour, then dip it in the egg wash, and finally coat it in breadcrumbs without pressing down.

Fry the breaded chicken cutlets in the hot oil for a couple of minutes per side until crispy.

Equipment Needed

Allergens