Schnitzel Feast For 4 Recipe
Order includes 4 crispy 'Viennese (Wiener) Schnitzel', plenty of homemade potato salad and cucumber salad, mixed greens and a bottle of red or white wine (Austrian).
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Schnitzel
Potato Salad
Cucumber Salad
Mixed Greens
Wine
Method
Prepare the Schnitzel
- 1
Prepare the Coating
Set up three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs mixed with salt and pepper.
- 2
Coat the Cutlets
Pound the pork or veal cutlets to about 1/4 inch thickness. Dredge each cutlet in flour, dip in the egg, and coat with bread crumbs.
- 3
Fry the Schnitzel
Heat the vegetable oil in a large skillet over medium-high heat. Fry the schnitzels for 3-4 minutes on each side until golden brown. Drain on paper towels.
- 4
Serve
Serve the schnitzel hot with lemon wedges.
Prepare the Potato Salad
- 5
Cook the Potatoes
Boil the potatoes in salted water until tender. Allow to cool, then peel and cut into cubes.
- 6
Mix the Salad
In a bowl, combine the potatoes with mayonnaise, dijon mustard, chopped red onion, dill, salt, and pepper. Mix well and refrigerate until serving.
Prepare the Cucumber Salad
- 7
Slice the Cucumbers
Thinly slice the cucumbers and red onion.
- 8
Prepare the Mixed Greens
- 9
Final Assembly
- 10
Serve the Meal
Plate the schnitzel alongside the potato salad, cucumber salad, and mixed greens. Serve with a bottle of Austrian wine.