Wiener Schnitzel with Warm Potato Salad

Wiener Schnitzel with Warm Potato Salad
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

Oh ja! This is comfort food with a side of potato salad is the way it's done in Austria. It's easy, it's quick, and it's delicious. Give this potato dish a try.

Click here to see the Oktoberfest: Beer, Brats, and 'Brezels story.

Ingredients

For the potato marinade:

  • 1 cup champagne or white wine vinegar
  • ¼ cup peanut oil
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons sugar
  • 1 small yellow onion, cut into ¼-inch dice
  • 1 tablespoon finely chopped fresh thyme leaves

For the potatoes:

  • 1 pound fingerling potatoes
  • 3 garlic cloves
  • 3 sprigs of fresh parsley
  • 2 tablespoons kosher salt

For the wiener schnitzel:

  • Peanut oil, for frying
  • Four 6-ounce pork or chicken scaloppini
  • Salt and pepper, to taste
  • 1 cup flour, for dusting
  • 2 eggs, plus 2 tablespoons water, beaten together, for egg wash
  • 3 cups panko, or fresh dried white breadcrumbs
  • 4-5 parsley leaves, for garnish
  • Lemon sections, for garnish

Directions

For the potato marinade:

In a bowl, combine all the ingredients. Whisk until well blended. Set aside.

For the potatoes:

In a large saucepan, combine the potatoes, garlic, parsley, and salt. Add enough water to just cover the potatoes and bring to a boil. Lower to a simmer and cook for about 8 minutes, or until just done. Do not overcook. Strain and allow to cool to room temperature. Slice into ¼-inch thick rounds. Add to the reserved marinade and let sit at least 20 minutes before serving.

For the wiener schnitzel:

In a heavy, deep sauté pan, preheat 4 inches of oil to 375 degrees.

Season the scaloppini with salt and pepper. Dredge in flour and dip in the egg wash. Coat with panko or breadcrumbs. Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain.

Next, season half of the parsley with salt and pepper. (Reserve the rest for garnish.) Fry in small batches in the same pan for about 30 seconds. (Stand back; parsley has a great deal of moisture and will splatter.) Transfer to paper towels to drain.

In a sauté pan over high heat, warm the marinated potatoes for about 30 seconds. To serve, place one wiener schnitzel and the potatoes on each of 4 dinner plates. Garnish with fried and fresh parsley leaves and lemon sections. 

Schnitzel Shopping Tip

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

Schnitzel Cooking Tip

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