Wiener Schnitzel With A Proper Potato Salad Recipes

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WIENER SCHNITZEL WITH A PROPER POTATO SALAD



Wiener Schnitzel With a Proper Potato Salad image

My adaptation of Huey's Weiner Schnitzel with a Proper Potato Salad. It is the homemade mayonnaise that makes this potato salad particularly delicious - or as Huey described it "proper" - and making it in a food processor couldn't be easier, although it could, of course, also be made by hand. Huey opts for vegetable oil here rather than olive oil as he insists that it can more effectively be flavoured with other ingredients such as herbs and garlic. The bacon he panfries in olive oil and then adds to the hot potatoes which readily absorb the bacon juices. The leftover eggwash he suggests saving and later adding to some extra eggs to make scrambled eggs. To avoid getting lumps in the breadcrumbs, he suggests using one hand for dipping each schnitzel in the flour and egg and the other hand for dipping the floured, egged schnitzel into the breadcrumbs. If you want to enjoy the potato salad at its most flavoursome, it is essential that it NOT be placed in the fridge but that it is made and eaten on the same day.

Provided by bluemoon downunder

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17

12 baby potatoes, peeled & halved
sea salt, to taste
fresh ground black pepper, to taste
3 eggs
2 egg yolks
1 tablespoon Dijon mustard
2 garlic cloves, minced
500 ml vegetable oil
2 lemons
2 tablespoons olive oil
2 -3 slices bacon, rashers rindless, sliced
plain flour, for flouring schnitzels
1/4 cup milk
breadcrumbs, for crumbing
1 tablespoon fresh parsley, chopped
4 veal schnitzels
2 -3 spring onions or 2 -3 green onions, chopped

Steps:

  • Cook the potatoes in lightly salted boiling water until tender; then drain them well and set aside to cool a little.
  • To make the mayonnaise, whiz up 2 eggs and 2 egg yolks with the mustard, garlic and a pinch of salt in a food processor for 1 minute, then pour the vegetable oil through the feeder tube, a little at a time, while continuing to mix the other ingredients; add the juice of half a lemon (depending on size), and salt and freshly ground black pepper, to taste; briefly whiz to combine lemon juice, salt and pepper and taste to check that the seasoning is as you like it.
  • Heat 3/4 tablespoon of the olive oil in a non-stick pan and sauté the bacon until it is crisp and golden; toss the potatoes, bacon and spring onions in a bowl, together with the mayonnaise to taste; Set aside (but not in the fridge).
  • Put the seasoned flour in a large bowl, the egg mixed with milk in another bowl, and the breadcrumbs with parsley in a third bowl.
  • Flour the schnitzels, one at a time, dip them in the egg wash and then in the breadcrumbs. (If time permits, place them on a tray and refrigerate for 10-15 minutes to set the crumbs.).
  • Heat the remaining olive oil in a large non-stick pan and make sure that the oil is really hot before adding the schnitzels so that the surface of the schnitzels is immediately sealed; depending on the size of the pan, they may best be panfried in batches; when taken out of the pan, drain the schnitzels well on kitchen paper towels (keeping warm in the oven, if necessary).
  • To serve, place the schnitzels on individual plates with a mound of the potato salad and a lemon wedge on the side.

WIENER SCHNITZEL



Wiener Schnitzel image

Provided by Bobby Flay

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 26

1 lemon, halved
1/4 cup clover honey
1/4 cup Dijon mustard
2 heaping tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh dill
1 tablespoon finely chopped fresh mint
Kosher salt and freshly ground black pepper
1 pound fingerling potatoes
Kosher salt
1 tablespoon canola oil
1/2 pound slab bacon, finely diced
2 shallots, finely diced
1/4 cup apple cider vinegar
1 tablespoon sugar
1 heaping tablespoon Dijon mustard
1/4 cup finely diced cornichons
2 cups fresh beet juice
1 tablespoon clover honey
Kosher salt and freshly ground black pepper
2 cups fresh breadcrumbs
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
7 large eggs
4 veal shoulder cutlets (about 5 ounces each), pounded thin
1 cup canola oil
4 tablespoons unsalted butter

Steps:

  • For the lemon sauce: Heat a nonstick pan over high heat, place the lemon halves in the pan cut-sides down and cook until golden brown, about 2 minutes. Remove and let cool slightly.
  • Whisk together the honey, mustard and horseradish in a medium bowl, squeeze in the juice from the seared lemon and add the dill, mint and salt and pepper to taste. Let sit at room temperature for at least 30 minutes to allow the flavors to meld.
  • For the potato salad: Cover the potatoes with cold, salted water and bring to a boil. Lower to a simmer and continue to cook until the potatoes are fork-tender, 12 to 15 minutes. Drain and slice the potatoes into 1/4-inch-thick rounds.
  • Heat the oil in a large saute pan over medium heat. Add the bacon and cook until golden brown and slightly crisp, about 8 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
  • Add the shallots to the pan and cook until soft. Add the vinegar and sugar and cook until the sugar is dissolved. Remove from the heat, whisk in the mustard, add the potatoes and cornichon and gently mix until combined. Transfer to a platter and top with the crisp bacon.
  • For the beet reduction: Bring the beet juice to a boil in a small nonreactive pan over high heat. Cook until thickened and reduced to about 1/2 cup, about 12 minutes. Add the honey and season with the salt and pepper. Let cool slightly.
  • For the wiener schnitzel: Preheat the oven to 300 degrees F.
  • Spread the breadcrumbs out on a baking sheet and bake until pale and dried, about 12 minutes.
  • Increase the oven temperature to 350 degrees F. Set 2 baking racks on 2 baking sheets.
  • Put the flour in a baking dish and season with salt and pepper. Put 3 of the eggs in another baking dish with a few tablespoons of water, whisk until smooth and season with salt and pepper. Put the breadcrumbs in a third baking dish and season with salt and pepper.
  • Season the veal on both sides with salt and pepper. Dredge in the flour and tap off the excess. Dredge in the eggs, letting the excess run off. Dredge in the breadcrumbs and tap off the excess. Place on one of the baking racks.
  • Heat the oil in a large saute pan over medium heat until it begins to shimmer. Cook the veal, one cutlet at a time, until golden brown, about 4 minutes on each side. Place on the second baking rack and finish cooking in the oven for 5 minutes.
  • Melt the butter over medium heat in a 12-inch straight-sided skillet. Crack the remaining 4 eggs into the pan, season the tops with salt and pepper and cook until the whites are set and the yolks are slightly firm, about 2 minutes. Gently flip and continue cooking until the other side is just slightly set, about 30 seconds.
  • To serve: Divide the wiener schnitzel among large plates, drizzle with the lemon sauce, top each with a fried egg and drizzle with the beet reduction. Serve the potato salad on the side.

WIENER SCHNITZEL



Wiener Schnitzel image

Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust. I'm German and hope you can understand my English description. Serve the schnitzels with salad, ketchup and French fries.

Provided by Carolin

Categories     World Cuisine Recipes     European     Austrian

Time 35m

Yield 8

Number Of Ingredients 7

2 pounds veal
1 cup all-purpose flour
4 eggs
1 tablespoon vegetable oil
salt and pepper to taste
4 cups bread crumbs
⅛ cup oil for frying

Steps:

  • Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
  • Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

Nutrition Facts : Calories 434.6 calories, Carbohydrate 51 g, Cholesterol 168.7 mg, Fat 12.4 g, Fiber 2.9 g, Protein 27.4 g, SaturatedFat 3.5 g, Sodium 479.1 mg, Sugar 3.6 g

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