3.5
2 ratings

Wienerschnitzel with Warm Potato Salad

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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.

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
  • 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.