Wiener Schnitzel with Parsley Potatoes and Cucumber Salad

Wiener Schnitzel with Parsley Potatoes and Cucumber Salad

Experience classic Austrian elegance with thinly pounded veal, perfectly breaded and pan-fried to a golden crisp, served alongside buttery parsley potatoes and a refreshing, tangy cucumber salad.

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Ingredients

Instructions

  1. For the cucumber salad: In a medium bowl, combine the 3 tablespoons white vinegar, 1 tablespoon granulated sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until sugar and salt are dissolved. Add the sliced cucumber, yellow onion, and 1 tablespoon of the fresh dill. Toss to combine and refrigerate for at least 30 minutes while preparing the rest of the meal.
  2. For the potatoes: Place the waxy potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce heat to medium and simmer until tender, about 15-20 minutes. Drain well and let cool slightly, then peel and slice into 1/4-inch thick rounds.
  3. Prepare the breading station for the veal cutlets: Set up three shallow dishes. In the first, place the all-purpose flour. In the second, whisk the eggs. In the third, place the plain breadcrumbs. Season the veal cutlets lightly with salt and black pepper.
  4. Dredge each veal cutlet first in flour, shaking off excess. Then dip in the beaten egg, allowing any excess to drip off. Finally, coat thoroughly in breadcrumbs, gently pressing to ensure an even layer. Do not press too firmly, as the breading needs to remain airy to get the characteristic 'soufflé' effect.
  5. Heat the vegetable oil in a large, heavy-bottomed skillet or cast iron pan over medium-high heat. The oil should be about 1 inch deep and reach approximately 350-360 degrees Fahrenheit. If you don't have a thermometer, a small breadcrumb should sizzle immediately when dropped in.
  6. Carefully place 1-2 schnitzels in the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until deeply golden brown and crisp. Use tongs to gently jiggle the pan a bit to help the hot oil 'wash over' the top of the schnitzel, promoting the soufflé effect. Remove from oil and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining schnitzels.
  7. While the schnitzel rests, in a separate large skillet, melt 1/4 cup of the butter over medium heat. Add the sliced waxy potatoes and sauté for 5-7 minutes, gently tossing, until lightly golden. Remove from heat and stir in the 1/2 cup fresh parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
  8. For serving, in a small saucepan, melt the remaining 1/4 cup butter over medium heat. Continue to cook until the butter just begins to brown and smells nutty, about 2-3 minutes. Remove from heat and stir in the 2 tablespoons fresh lemon juice.
  9. Serve the Wiener Schnitzel immediately, garnished with lemon wedges, alongside the parsley potatoes and chilled cucumber salad. Drizzle the browned butter and lemon sauce over the schnitzel if desired.

Notes

Ensure the oil is hot enough for frying to get a truly crispy, airy breading. Do not overcrowd the pan, as this lowers the oil temperature and can lead to soggy schnitzels. Work in batches if necessary.

Nutrition (per serving)