Wienerschnitzel with Warm Potato Salad Recipe


Nutrition

Cal/Serving: 1,234
Daily Value: 62%
Servings: 4

Low-Carb
Fat104g160%
Saturated22g109%
Trans0g0%
Carbs34g11%
Fiber3g14%
Sugars12g0%
Protein40g79%
Cholesterol200mg67%
Sodium3234mg135%
Calcium84mg8%
Magnesium73mg18%
Potassium1200mg34%
Iron3mg17%
Zinc4mg25%
Phosphorus467mg67%
Vitamin A311IU6%
Vitamin C29mg49%
Thiamin (B1)2mg110%
Riboflavin (B2)1mg34%
Niacin (B3)9mg45%
Vitamin B61mg62%
Folic Acid (B9)40µg10%
Vitamin B121µg19%
Vitamin D1µg0%
Vitamin E13mg66%
Vitamin K29µg37%
Fatty acids, total monounsaturated47g0%
Fatty acids, total polyunsaturated28g0%
Have a question about the nutrition data? Let us know.

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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.

3.5
Ratings4

INGREDIENTS

For the potato marinade :

  • 1 cup champagne vinegar
  • 1/4 cup peanut oil
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons sugar
  • 1 small yellow onion, cut into 1/4-inch dice
  • 1 tablespoon finely chopped thyme leaves

For the potato salad :

  • 1 pound fingerling potatoes, washed
  • 3 cloves garlic
  • 3 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
  • 2 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.

Recipe Details

Servings: 4

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1 Comments

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I believe potato salad should be chilled, not warm. I also think that veal is a better choice than pork for really good wienerschnitzel.
However that may be, I have purchased some of Wolfgang Puck's items at a supermarket. They were just good and certainly not worth the higher prices charged.
I often wonder to what extent people whose names are attached to a product pay attention it but simply collect a royalty for the use of their name.
As in the case of Puck, it is very common among renowned chefs. But for what reason should I buy a product because some celebrity, or as in the case of a well known cooking device, the name of a former athlete? A friendly, smiling man who tell us how great his device is and scoops up the cash from its sale. Did he play a significant part in its design or just its advertising. Does he even use the thing?

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