Classic Wiener Schnitzel with Austrian Potato Salad and Cucumber Salad

By Culiora

Classic Austrian Wiener Schnitzel pounded paper-thin and breaded for an airy, undulating crispness. Traditionally served with a warm, tangy potato salad bound with hot broth, a crisp and refreshing cucumber salad, and generous lemon wedges.

• Servings: 4
• Prep time: 30 min
• Cook time: 35 min
• Total time: 65 min

Ingredients

• 600 g veal top round, cut into 4 even cutlets
• 1 dl all-purpose flour
• 2 pcs eggs
• 1 tbsp heavy cream or milk
• 2 dl breadcrumbs (preferably finely grated day-old white bread)
• 1 tsp salt
• 2 pinch freshly ground black pepper
• 150 g clarified butter (or neutral oil mixed with butter) for frying
• 800 g waxy potatoes
• 1 pcs yellow onion or shallot, very finely chopped
• 2 dl hot beef or vegetable broth
• 3 tbsp white wine vinegar or apple cider vinegar
• 1 tsp Dijon mustard
• 4 tbsp sunflower or canola oil
• 1/2 tsp granulated sugar
• 1 tsp salt
• 2 pinch freshly ground black pepper
• 2 tbsp fresh chives, finely chopped
• 1 pcs cucumber
• 1/2 tsp salt for sweating
• 2 tbsp white wine vinegar
• 1 tsp granulated sugar
• 1 tbsp neutral oil
• 1 pcs garlic clove, grated (optional)
• 1 tbsp fresh dill, finely chopped
• 1 pcs lemon, cut into wedges

Instructions

1. Boil the potatoes skin-on in well-salted water until tender all the way through, about 20 minutes. Drain and peel while still warm (hold them in a clean kitchen towel to avoid burning your fingers). Slice the potatoes into roughly 5 mm thick rounds and place in a bowl.
2. Bring the broth to a boil in a small saucepan together with the finely chopped onion, vinegar, Dijon mustard, sugar, salt, and pepper. Pour the hot liquid over the warm potatoes. Stir gently with a wooden spoon, agitating slightly to release starch so the liquid emulsifies and turns creamy ('schlotzig'). Finally, fold in the oil and leave to steep for at least 15-20 minutes. Stir in the chives just before serving.
3. Thinly slice the cucumber, preferably using a mandoline. Transfer the slices to a bowl, toss with the salt to draw out moisture, and let sit for 10 minutes. Squeeze out as much liquid as possible with your hands. Toss with the vinegar, sugar, oil, grated garlic, and dill. Season to taste with a pinch of freshly ground black pepper.
4. Place the veal slices between sheets of plastic wrap and pound evenly with a meat mallet or the bottom of a heavy saucepan until about 3-4 mm thin. Season lightly on both sides with salt and pepper.
5. Set out three shallow bowls: flour in the first, eggs whisked with cream in the second, and breadcrumbs in the third. Dredge the meat first in flour, shaking off the excess thoroughly. Dip into the egg mixture to coat completely. Finally, dredge in the breadcrumbs — do not press the breadcrumbs into the meat; let them adhere loosely so the coating can puff up and ripple during frying.
6. Heat a generous amount of fat (butter and oil or clarified butter) in a large skillet over medium-high heat (about 170-180°C). The fat should come up at least 1-2 cm deep so the schnitzel can 'swim'. Fry the schnitzels 1-2 at a time for 2-3 minutes per side. Gently swirl and tilt the pan in circular motions so the hot fat washes over the top — this creates the signature souffléed, wavy crust.
7. Transfer the schnitzels once golden brown and crisp, draining very briefly on paper towels. Serve immediately alongside the lukewarm potato salad, cucumber salad, and a generous wedge of lemon to squeeze over.