Crispy Austrian Wiener Schnitzel Recipe with Easy Creamy Potato Salad

Let me tell you, the smell of golden, crispy Wiener Schnitzel sizzling in the pan paired with the rich, tangy aroma of creamy potato salad is enough to make anyone’s mouth water. The first time I made this classic Austrian dish, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make this for Sunday dinners, and it felt like a warm hug on a plate. I wish I’d discovered this recipe sooner because honestly, it’s dangerously easy and packs that pure, nostalgic comfort that brightens up any dinner table.

My family couldn’t stop sneaking the schnitzel off the cooling rack (and I can’t really blame them). This Crispy Austrian Wiener Schnitzel with Creamy Potato Salad is perfect for potlucks, cozy weekend dinners, or even impressing guests without breaking a sweat. You know what? After testing it multiple times (in the name of research, of course), it’s become a staple for family gatherings and gifting homemade meals. If you’re after a dish that feels like a warm hug and makes you want to bookmark it for life, this recipe has your name on it.

Why You’ll Love This Recipe

Honestly, this Crispy Austrian Wiener Schnitzel with Creamy Potato Salad recipe has all the right moves. I’ve tested it in my kitchen more times than I can count, and it always delivers. Here’s why it stands out:

• Quick & Easy: Comes together in about 30 minutes—perfect for busy weeknights or those last-minute cravings.
• Simple Ingredients: No need for fancy grocery trips; you likely have everything in your pantry and fridge already.
• Perfect for Any Occasion: Whether it’s brunch, a family dinner, or a holiday feast, this dish shines.
• Crowd-Pleaser: Kids and adults alike rave about the crispy schnitzel and creamy potato salad combo.
• Unbelievably Delicious: The schnitzel’s golden crunch paired with the tangy, creamy potato salad creates a next-level comfort food experience.

What sets my version apart? The schnitzel gets a double dredge for extra crispiness and the potato salad is made with a smooth, creamy dressing that balances acidity and richness perfectly. This isn’t just another schnitzel recipe—it’s the one that makes you close your eyes after the first bite. It’s comfort food, reimagined for the home cook who wants results without fuss.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are easy if needed.

• For the Wiener Schnitzel:
• 4 veal cutlets (about 5 oz / 140 g each), pounded thin (substitute with pork or chicken if preferred)
• 1 cup (120 g) all-purpose flour, for dredging
• 2 large eggs, beaten, room temperature
• 1 ½ cups (150 g) plain breadcrumbs (I recommend fresh, fine breadcrumbs for the best texture)
• Salt and freshly ground black pepper, to taste
• 4 tablespoons (60 g) unsalted butter (adds richness and helps crispness)
• Vegetable oil, for frying (such as sunflower or canola oil)
• Lemon wedges, for serving
• For the Creamy Potato Salad:
• 2 pounds (900 g) waxy potatoes (Yukon Gold or red potatoes work best), peeled and cut into chunks
• ½ cup (120 ml) mayonnaise (use dairy-free mayo if needed)
• ¼ cup (60 ml) sour cream or Greek yogurt (for tang and creaminess)
• 2 tablespoons (30 ml) white wine vinegar or apple cider vinegar
• 1 small red onion, finely chopped (adds a nice bite)
• 2 tablespoons (30 ml) chopped fresh parsley
• 1 teaspoon Dijon mustard (optional, for subtle depth)
• Salt and pepper, to taste

Pro tip: Look for firm, small-curd cottage cheese if you want to add a tangy twist to the potato salad. In summer, swapping in fresh herbs like chives or dill adds a fresh note. For a gluten-free option, replace all-purpose flour and breadcrumbs with almond flour or gluten-free panko.

Equipment Needed

• Meat mallet or rolling pin – to pound the veal thin and even
• Three shallow bowls or plates – for dredging flour, egg, and breadcrumbs
• Large skillet or frying pan – preferably heavy-bottomed for even heat
• Pot for boiling potatoes
• Slotted spoon or tongs – for flipping and removing schnitzel
• Mixing bowls – to combine potato salad ingredients
• Sharp knife and cutting board

If you don’t have a meat mallet, the bottom of a heavy skillet works just fine. For budget-friendly frying, a non-stick pan does the trick, but cast iron gives that perfect crisp. Keep your knives sharp—it really makes prepping the potatoes and onions easier and safer.

Preparation Method

1. Prepare the potatoes: Place the peeled and chopped potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes until tender but not falling apart. Drain and let cool slightly.
2. Make the potato salad dressing: In a mixing bowl, whisk together mayonnaise, sour cream, vinegar, Dijon mustard, salt, and pepper. Taste and adjust seasoning as needed.
3. Combine potato salad: While potatoes are still warm, toss them gently with the dressing, chopped red onion, and parsley. Let sit to allow flavors to meld (at least 20 minutes, or chill for a few hours).
4. Prepare the schnitzel: Place the veal cutlets between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound each cutlet until about ¼ inch (6 mm) thick. Season both sides with salt and pepper.
5. Set up the dredging station: Place flour in one shallow bowl, beaten eggs in another, and breadcrumbs in a third. For extra crunch, press the cutlets into the flour first, then dip into the egg, and finally coat with breadcrumbs. Repeat the egg and breadcrumb steps for a double crust (this is my secret for unbeatable crispiness).
6. Heat the pan: In a large skillet, melt 2 tablespoons (30 g) of butter with enough vegetable oil to cover the bottom by about ¼ inch (6 mm) over medium heat. The mixture should shimmer but not smoke.
7. Fry the schnitzel: Carefully place the breaded cutlets in the hot fat. Fry for about 3-4 minutes per side until golden brown and crispy. Don’t overcrowd the pan; work in batches if needed.
8. Drain and rest: Remove schnitzel with tongs and place on paper towels to drain excess oil. Add remaining butter and oil for the next batch, if necessary.
9. Serve: Arrange schnitzel on plates with a generous scoop of creamy potato salad on the side. Garnish schnitzel with lemon wedges for that classic tangy finish.

Pro tip: Keep the schnitzel warm in a low oven (200°F / 90°C) while frying remaining pieces to maintain crispness. If your breadcrumbs start to brown too quickly, lower the heat slightly—a little patience goes a long way here.

Cooking Tips & Techniques

The key to a perfect Wiener Schnitzel lies in the pounding, breading, and frying. Pounding the veal thin ensures tenderness and quick cooking, so don’t skip this step. Honestly, it feels like therapy sometimes—just a few gentle taps and you’ve got a cutlet ready to shine.

Double dredging the schnitzel in egg and breadcrumbs creates that signature extra-crispy crust. I learned this trick after a few too many soggy schnitzels (ugh). Also, mixing butter and oil for frying gives you rich flavor without burning the fat too fast.

When frying, keep an eye on the heat to avoid darkening the crust too quickly while leaving the inside underdone. And don’t overcrowd your pan—that’s a rookie mistake that steams instead of fries.

For the potato salad, mixing the dressing while the potatoes are still warm helps them soak up the flavors better. Letting it rest, even for 20 minutes, can seriously improve the taste.

Variations & Adaptations

• Gluten-Free: Use almond flour for dredging and gluten-free breadcrumbs. The texture will be slightly different but still tasty.
• Chicken Schnitzel: Substitute veal with thin chicken breast cutlets for a budget-friendly twist.
• Herb-Infused Potato Salad: Add fresh dill or chives to the potato salad dressing to brighten flavors, especially in spring or summer.
• Vegan Version: Swap veal for thin slices of cauliflower or eggplant, use aquafaba or flax eggs for the egg wash, and vegan mayo for the potato salad dressing.

Personally, I once tried adding a touch of smoked paprika to the breadcrumbs for a subtle smoky kick—my family loved it! You can also try baking the schnitzel in the oven for a lighter version, but frying really locks in that unbeatable crunch.

Serving & Storage Suggestions

Serve Wiener Schnitzel hot and fresh for the best crunch. It pairs beautifully with lemon wedges, and you can add a simple side of lingonberry jam for an authentic Austrian touch. The creamy potato salad is best served chilled or at room temperature, which balances the warm schnitzel perfectly.

To store leftovers, place schnitzel and potato salad separately in airtight containers. The schnitzel keeps well in the refrigerator for up to 2 days but is best reheated in a skillet to revive crispness. The potato salad can last 3-4 days and actually tastes better after the flavors marry for a day or two.

Reheat schnitzel over medium heat in a non-stick pan for 3-4 minutes per side rather than microwaving—it preserves that crunch better. Potato salad is great cold or slightly warmed, but avoid heating it too much to keep the creamy texture intact.

Nutritional Information & Benefits

Each serving of Crispy Austrian Wiener Schnitzel with Creamy Potato Salad provides approximately 550-650 calories, with a satisfying balance of protein, fats, and carbs. Veal or chicken schnitzel delivers lean protein essential for muscle repair and energy, while the potatoes offer good carbs and vitamin C.

The potato salad’s dressing includes healthy fats from mayonnaise and sour cream, but you can lighten it by using Greek yogurt instead. This dish is naturally gluten-containing unless you swap ingredients for gluten-free versions. It’s a hearty meal that offers comfort without over-complication.

From a wellness perspective, it’s a delightful treat that nourishes both body and soul—perfect for days when you crave a little indulgence balanced with real ingredients.

Conclusion

If you’re looking for a recipe that delivers crunchy, golden Wiener Schnitzel alongside a creamy, tangy potato salad, you’ve just found a winner. This dish is worth trying because it combines classic Austrian flavors with an easy, approachable method that anyone can master. Feel free to tweak the potato salad or try different proteins to make it your own.

Honestly, I love this recipe because it brings back warm memories and makes every meal feel special without fuss. I encourage you to give it a go and share your versions or tips—I’d love to hear how you make it yours!

So go ahead, roll up those sleeves, and treat yourself to a plate of crispy Austrian Wiener Schnitzel with creamy potato salad—you won’t regret it.

FAQs

Can I use chicken instead of veal for Wiener Schnitzel?

Absolutely! Chicken breast cutlets work great and are a delicious, budget-friendly alternative.

How do I keep the schnitzel crispy after frying?

Drain on paper towels and keep warm in a low oven (around 200°F / 90°C). Reheat gently in a skillet to maintain crispness.

What’s the best potato to use for the creamy potato salad?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well and give the best texture for salad.

Can I make the potato salad ahead of time?

Yes! It actually tastes better after resting a few hours or overnight in the fridge.

Is there a gluten-free option for the schnitzel breading?

Yes, swap flour and breadcrumbs for gluten-free alternatives like almond flour and gluten-free panko breadcrumbs.

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