Wiener Schnitzel with potato salad

 

The perfect Wiener schnitzel must be pounded very flat. Ask your butcher if he can do this for you. Alternatively, you can pound the schnitzel nice and flat at home with a meat tenderiser or heavy pan and a freezer bag. Don’t pound too hard until it tears or bursts.

Breading
Salt the schnitzels well on both sides. You can use your own seasoning mix for this, or use salt and pepper. Make sure you salt enough, because the breading absorbs a lot of salt, but you don’t need to over-salt.

After seasoning, turn the schnitzels in the flour so that the egg and breadcrumbs stick well. Always tap off the excess flour well.

Beat eggs with a whisk so that the egg mixture is airy. Now pull the schnitzels through the egg mixture. Many people also add a little cream to the egg mixture to make it airier, but this is not necessary.

Then turn the escalopes over in the breadcrumbs. After the breadcrumbs have adhered to the meat, just shake them off a little, never press them on, to prevent the breadcrumbs from developing air bubbles when they bake out. Place the breaded escalopes on a piece of kitchenpaper.

Frying
Now heat the oil or clarified butter in a deep frying pan, or I sometimes use a large wok. The escalopes should float in the oil, so they cook evenly and get a perfect colour and crust.

The pan should always be hot, it is recommended that you have 2 pans ready so that the escalopes can be cooked evenly. As soon as you put the cold meat into the hot fat, the temperature in the pan drops.

While you are frying the schnitzels, you should shake the pan a little, so that some fat always spills over the crust, so that the breadcrumbs come off the meat easily and you get the right consistency of a real Wienerschnitzel. After frying, remove the schnitzels with a slotted spoon and place them on a paper towel to drain. Please do not layer.

Your wieners are ready.

Serve with fresh apple horseradish, cranberries and lemon. A potato salad or parsley potatoes are also ideal.

Potato Salad

Wash the potatoes and boil them with the skin on until soft. Then peel them while hot and cut them into slices approx. 5 mm thick, put them in a bowl, set aside approx. 120 g for the sauce.

Roughly chop the onion, chop the chives into small pieces, puree with mustard, vinegar, oil, stock and the Gschwellti set aside, season well. Pour the finished sauce over the potato slices, mix well and leave to stand, covered, for approx. 50 min.

Cut the pickled cucumbers lengthwise into thin slices, cut the slices stacked on top of each other into fine strips. Now finely chop the parsley.

Arrange the finished salad in a bowl and garnish with the cucumbers and parsley.

Apple horseradish

Bring the white wine, water, lemon juice and sugar to the boil in a pan. Add the peeled apples cut into wedges to the broth. Cover and steam until soft. Drain the stock and purée the apples with a hand blender. Season to taste with salt. Stir in the freshly grated horseradish and refrigerate. Garnish with a little horseradish before serving.

Enjoy your meal!