Wienerschnitzel with Warm Potato Salad

Wienerschnitzel with Warm Potato Salad
Staff Writer

Wienerschnitzel is a classic Austrian dish and is loved by many because of its simple, breaded appeal. Wolgang Puck's warm potato salad is the perfect, and classic, accompaniment to the dish.

4
Servings
189
Calories Per Serving
Deliver Ingredients

Ingredients

For the potato marinade

  • 1  Cup  champagne vinegar
  • 1/4  Cup  peanut oil
  • 1 1/2  Teaspoon  Kosher salt
  • 1/2  Teaspoon  freshly ground black pepper
  • 3  Tablespoons  sugar
  • small yellow onion, cut into 1/4-inch dice
  • 1  Tablespoon  finely chopped thyme leaves

For the potato salad

  • 1  Pound  fingerling potatoes, washed
  • cloves garlic
  • sprigs fresh parsley, plus additional for garnish
  • 2  Tablespoons  Kosher salt

For the wienerschnitzel

  • Four  6-ounce pork fillets, pounded thin
  • Salt and pepper, to taste
  • Flour, for dusting
  • eggs, plus 2 tablespoons water, beaten
  • Panko, processed into fine crumbs
  • Peanut oil, for frying
  • Lemon wedges, for garnish

Directions

For the potato marinade

Combine all of the ingredients in a bowl and whisk until well blended. Set aside.

For the potato salad

In a large saucepan, combine the potatoes, garlic, parsley, and salt. Cover with water and bring to a boil. Lower heat and simmer about 8 minutes, or until just done. Strain and allow to cool at room temperature. Slice into ¼ inch-thick round slices. Before serving, add to the reserved marinade for at least 20 minutes, then warm in a sauté pan over medium heat for about 30 seconds.

For the wienerschnitzel

Preheat the oil to 375 degrees in a heavy, deep saucepan.

Season the pork fillets with salt and pepper to taste, and dredge in flour. Dip them in the egg wash, and then coat with the panko. Score the coated fillets with 4 shallow knife cuts in a cross-hatch pattern to help prevent curling while cooking. Deep-fry the fillets until golden brown and cooked through, about 3 minutes. Transfer to paper towels to drain. Garnish with parsley and lemon wedges.

Nutritional Facts

Total Fat
7g
10%
Sugar
9g
10%
Saturated Fat
2g
8%
Cholesterol
15mg
5%
Carbohydrate, by difference
23g
18%
Protein
8g
17%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
13mg
17%
Calcium, Ca
36mg
4%
Choline, total
4mg
1%
Fiber, total dietary
5g
20%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Niacin
1mg
7%
Phosphorus, P
27mg
4%
Selenium, Se
1µg
2%
Sodium, Na
418mg
28%
Water
66g
2%

Wienerschnitzel Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Wienerschnitzel Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.