Wiener Schnitzel Recipe
Breaded and fried veal cutlet served with potato salad
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Ingredients
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For the Wiener Schnitzel
For the Potato Salad
Method
Prepare the Potato Salad
- 1
Cook the Potatoes
Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool.
- 2
Mix the Dressing
In a bowl, whisk together Dijon mustard, white wine vinegar, olive oil, salt, and pepper.
- 3
Prepare the Wiener Schnitzel
- 4
Prepare the Breading Stations
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 5
Bread the Veal
Season the veal cutlets with salt and pepper. Dredge each cutlet in flour, dip in egg, and coat with breadcrumbs.
- 6
Fry the Cutlets
In a large skillet, heat vegetable oil and butter over medium-high heat. Fry the breaded cutlets for about 3-4 minutes on each side, until golden brown.
Serve
- 7
Plate the Dish
Serve the Wiener Schnitzel hot alongside the potato salad.
