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.


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.


Calories per serving:

1,210 calories

Dietary restrictions:

Low Carb Dairy Free, Milk Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 102g 157%
  • Carbs 33g 11%
  • Saturated 21g 107%
  • Fiber 3g 13%
  • Trans 0g
  • Sugars 11g
  • Monounsaturated 46g
  • Polyunsaturated 28g
  • Protein 40g 79%
  • Cholesterol 200mg 67%
  • Sodium 3,163mg 132%
  • Calcium 81mg 8%
  • Magnesium 71mg 18%
  • Potassium 1,180mg 34%
  • Iron 3mg 17%
  • Zinc 4mg 25%
  • Phosphorus 463mg 66%
  • Vitamin A 51µg 6%
  • Vitamin C 28mg 47%
  • Thiamin (B1) 2mg 110%
  • Riboflavin (B2) 1mg 35%
  • Niacin (B3) 9mg 45%
  • Vitamin B6 1mg 62%
  • Folic Acid (B9) 38µg 9%
  • Vitamin B12 1µg 19%
  • Vitamin D 1µg 0%
  • Vitamin E 13mg 64%
  • Vitamin K 29µg 36%
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