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Crispy Austrian Wiener Schnitzel Recipe with Easy Creamy Potato Salad

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A classic Austrian dish featuring golden, crispy Wiener Schnitzel paired with a rich and tangy creamy potato salad. This recipe is quick, easy, and perfect for family dinners or special occasions.

Ingredients

Scale
  • 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 (fresh, fine breadcrumbs recommended)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (60 g) unsalted butter
  • Vegetable oil, for frying (such as sunflower or canola oil)
  • Lemon wedges, for serving
  • 2 pounds (900 g) waxy potatoes (Yukon Gold or red potatoes), 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
  • 2 tablespoons (30 ml) white wine vinegar or apple cider vinegar
  • 1 small red onion, finely chopped
  • 2 tablespoons (30 ml) chopped fresh parsley
  • 1 teaspoon Dijon mustard (optional)
  • Salt and pepper, to taste

Instructions

  1. Place peeled and chopped potatoes in a large pot, cover with cold water, 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. In a mixing bowl, whisk together mayonnaise, sour cream, vinegar, Dijon mustard, salt, and pepper. Taste and adjust seasoning as needed.
  3. While potatoes are still warm, gently toss them with the dressing, chopped red onion, and parsley. Let sit for at least 20 minutes or chill for a few hours to allow flavors to meld.
  4. Place veal cutlets between two sheets of plastic wrap and gently pound each cutlet until about ¼ inch (6 mm) thick. Season both sides with salt and pepper.
  5. Set up dredging station with flour in one shallow bowl, beaten eggs in another, and breadcrumbs in a third. Press cutlets into flour first, then dip into egg, and coat with breadcrumbs. Repeat the egg and breadcrumb steps for a double crust.
  6. In a large skillet, melt 2 tablespoons butter with enough vegetable oil to cover the bottom by about ¼ inch (6 mm) over medium heat. Heat until shimmering but not smoking.
  7. Carefully place breaded cutlets in hot fat and fry for about 3-4 minutes per side until golden brown and crispy. Work in batches if needed to avoid overcrowding.
  8. Remove schnitzel with tongs and place on paper towels to drain excess oil. Add remaining butter and oil for next batch if necessary.
  9. Serve schnitzel hot with a generous scoop of creamy potato salad on the side and garnish with lemon wedges.

Notes

For extra crispiness, double dredge the schnitzel in egg and breadcrumbs. Keep schnitzel warm in a low oven (200°F / 90°C) while frying remaining pieces. Use almond flour and gluten-free breadcrumbs for a gluten-free version. Reheat schnitzel in a skillet to maintain crispness. Potato salad tastes better after resting for a few hours or overnight.

Nutrition

Keywords: Wiener Schnitzel, Austrian recipe, crispy schnitzel, creamy potato salad, veal cutlets, easy dinner, comfort food

Find it online: https://flurpchef.com/crispy-austrian-wiener-schnitzel-recipe-with-easy-creamy-potato-salad/