Wiener Schnitzel & Potato Salad

Recreating my favorite dish from Austria

I just got back from a work trip in Austria, and one of my favorite, if not absolute favorite parts about traveling, is experiencing new food. I spent time in Vienna, Graz, and Altaussee, trying all sorts of traditional foods– Tafelspitz (boiled beef with horseradish, potatoes, and applesauce), Sachertorte (a famous chocolate cake), Kaiserschmarrn (a fluffy, glorious shredded pancake), and Frittatensuppe (a delicious clear broth with chives and shredded savory pancakes).

Some of them I was somewhat familiar with, and some were absolute delicious surprises.

On my first night, I had a team dinner at Meissl & Schadn, a restaurant dedicated to Schnitzel. I had the classic Wiener schnitzel, which came topped with a lemon slice, and an anchovy filet wrapped around a caper. I tried it with the traditional potato salad (Erdäpfelsalat) as well as parsley potatoes. Lots of potatoes overall, but quite pleased with that.

The traditional food was incredible. Today, I’ll walk you through how to create this dish in your own kitchen. It’s a bonus for being easy and impressive to make for friends and family!

A few things to note…

The schnitzel

Wiener schnitzel is a breaded and fried veal cutlet, golden brown and puffy on the outside, with a juicy and delicate interior. Traditionally, veal is used, but you can substitute chicken or pork if veal is difficult to find or not your preference!

Sourcing Lingonberries in the U.S.

While lingonberries are native to northern Europe, they can be difficult to find in the U.S.

You can sometimes find lingonberries at specialty markets or Scandinavian food stores, especially in frozen form. Alternatively, online retailers may carry lingonberry preserves or frozen berries.

Substitute Option:

If lingonberries are not accessible, a good substitute in the U.S. would be cranberry sauce. While not identical in flavor, the tartness and slight sweetness of these berries make for a nice alternative!

---

Servings: 4

Prep Time: 30 minutes

Cook Time: 30-35 minutes

Ingredients

For the schnitzel:

4 veal cutlets (about 1 lb)

Salt

Freshly ground black pepper

1/2 cup flour

2-3 large eggs

2 cups fine breadcrumbs

½ Ghee / Clarified Butter

½ cup frying oil (ie: sunflower, avocado oil)

*Adjust the amount of oil used according to the size of your frying pan/pot

1-2 lemons (used for garnish and to squeeze over the schnitzel when it’s hot and ready!)

For the Erdapfelsalat: (Austrian Potato Salad)

2 lbs waxy potatoes (like Yukon Gold)

1 small red onion

1/4 cup white wine vinegar

1/2 cup beef stock or vegetable broth

1/4 cup sunflower oil or other neutral oil

1 tsp Dijon mustard

Salt and black pepper, to taste

Fresh chives

For the Lingonberry Jam:

1 1/2 cups lingonberries (fresh or frozen, can substitute cranberries)

1/4 cup sugar (or more, to taste)

1/4 cup water

1 tbsp lemon juice

1/2 tsp ground allspice

Pinch of salt

Instructions

For the Potatoes:

1. Potato Prep

Clean your potatoes, then add to a pot with cold water and salt. Bring them to a boil and cook until fork-tender, about 20 minutes.

Drain and let cool slightly. Peel the potatoes while still warm and cut into rounds/quarters. Add to a bowl and set aside.

2. Make the Dressing

Dice or thinly slice your red onion, and finely chop the chives.

In a small pot, heat the beef stock, vinegar, dijon mustard, salt, and pepper.

Add the red onions and oil to the potatoes, along with the heated broth mixture.

Season with salt, black or white pepper, chives, and toss.

Let the salad sit for about 30 minutes to allow the flavors to get to know each other.

For the Schnitzel:

1. Prep the Cutlets

Pound the cutlets to an even thickness of about 1/4 inch. Season with salt and pepper.

2. Panierstraße aka 3-Part Breading Station

Dredge each cutlet in flour, then into the beaten eggs, and finally coat with breadcrumbs.

Note: For the finest breadcrumbs, I blitz mine in a nutribullet for 10-15 seconds.

Be careful not to press the breadcrumbs in firmly like you would other cutlets, this will prevent it from getting the bubbly airy crust.

2. Shallow-Fry the Cutlets

Heat oil in a large pan over medium-high heat to 350 degrees farenheit, ~175 degrees celcius.

Add one cutlet at a time, cooking for 2-3 minutes on each side. Carefully swirl the pot around in a circular motion until golden brown and crispy.

Remove from the oil and drain on a wire rack.

Serve with fresh lemon wedges, and optionally a caper wrapped with an anchovy.

For the Lingonberry Jam:

1. Combine and Simmer

Add the lingonberries, sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally.

Cook for 10-15 minutes, until the berries burst and the sauce thickens slightly.

2. Adjust for seasoning

Stir in the lemon juice, then taste and adjust the sweetness as needed. Remove from the heat and let it cool before serving.

Finishing touches

Once your components are ready, all you have to do is plate! I added some more fresh chives and squeezed lemon over the schnitzel.

---

This recipe comes together in no time and I shocked myself with how delicious I could make it at home after having some of the best of the best. The crispy schnitzel, paired with the potato salad and lingonberry sauce, makes for a crowd favorite for a reason. Enjoy!