Wiener Schnitzel with Potato Salad and Lingonberries

By Peter

Thinly pounded veal cutlets breaded in flour, egg, and breadcrumbs, then pan-fried to golden perfection in butter. Served with lemon wedges, potato salad, lingonberry jam, and cucumber.

• Servings: 4
• Prep time: 20 min
• Cook time: 15 min
• Total time: 35 min

Ingredients

• 4 veal cutlets (or pork cutlets for a variation)
• Salt and pepper
• 1 dl all-purpose flour
• 2 eggs
• 2 dl breadcrumbs
• Butter and neutral oil, for frying
• 1 lemon (cut into wedges)
• Potato salad
• Lingonberry jam
• Cucumber (such as cucumber salad)

Instructions

1. Pound the meat thinly, about 3–5 mm thick. Season both sides with salt and pepper.
2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
3. Dredge the meat first in the flour, then dip into the egg, and finally coat in the breadcrumbs. Do not press the breading down too firmly—it should stay light and airy.
4. Heat butter and a splash of oil in a skillet. Fry the schnitzels over medium-high heat for about 2–3 minutes per side.
5. They should be golden brown and crispy. Baste the meat with a bit of the hot fat as it cooks.
6. Transfer to plates and serve immediately. Top with lemon wedges and serve alongside potato salad and lingonberry jam.