Name: Wiener Schnitzel with Potato Salad
Prep time: 45 min
Cook time: 25 min
Total time: 130 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 500 g veal escalopes (4 pieces, from the topside or silverside); 100 g plain flour; 2 eggs; 1 tbsp cream; 1 tsp salt (for the eggs); 150 g breadcrumbs; salt and pepper (for seasoning the meat); 500 ml corn oil or other neutral oil (for frying, 2 to 3 cm deep); 2 tsp lard (for frying, added to the oil); 1 lemon (in wedges, to serve); 1 kg waxy potatoes (preferably Kipfler); 2 red onions, finely chopped; 500 ml hot beef stock; 3 tbsp vinegar (white wine, apple or herb vinegar); 5 tbsp neutral vegetable oil (e.g. rapeseed); 1 tsp tarragon mustard (optional); 1 tsp sugar (optional); salt and pepper (to taste); chives (for sprinkling)

Preparation

For the salad, boil the potatoes in their skins in salted water until tender (fork test), peel and cut into thin slices while still warm.
Mix the onions, hot beef stock, vinegar, oil, salt, pepper and, if you like, mustard and sugar, pour over the potato slices, mix gently and leave to infuse for at least 1 hour; the salad should be served lukewarm.
Pat the escalopes dry, cover with cling film and pound evenly to 3 to 5 mm thin without tearing the fibres. Snip the edges so the meat does not curl, and season lightly with salt and pepper on both sides.
Prepare three flat plates: flour, the eggs only roughly beaten with the cream and 1 tsp salt (yolk and white should not be fully mixed), and breadcrumbs. Turn the escalopes in the flour first and shake off the excess, then draw through the egg, and finally turn in the breadcrumbs, pressing only very lightly.
Heat the oil with the lard to no more than 180 °C; the escalopes must be able to swim in it. Add them straight after breading and fry 1 to 2 minutes per side until golden, gently swirling the pan so the coating forms waves.
Drain the escalopes on kitchen paper and serve with a lemon wedge and the potato salad; the salad gets chives at the end.

Drink with it

White wine · excellent match
Grüner Veltliner, Federspiel or Klassik
Peppery spice and lively acidity cut through the coating, and the lemon on the plate is mirrored in the wine.
Which wine pairs with food? A simple approach to choosing
Pale lager · excellent match
Wiener Märzen, Helles or Pilsner, well chilled
Carbonation and fine hop bitterness cleanse the palate of coating and frying fat.
Pils or Helles: What's the Difference?
Sparkling wine · good match
Dry Sekt or brut
Bubbles and acidity lift the buttery flavour of the coating without covering the delicate veal.
Sparkling wine, Champagne, and Prosecco: what's the difference?
Wheat beer · good match
Light wheat beer
Sparkling and light, the carbonation loosens the fried food without covering the mild meat.
Wheat Beer: Where Do Banana and Clove Come From?
London dry gin · good match
Gin and tonic with a twist of lemon, as a long drink
Like a squeeze of lemon: acidity and carbonation clear fat from the palate, and the gin stays dry.
London Dry Gin: does it have to come from London?

Why it pairs well

A gin and tonic with schnitzel is unusual, but it takes over the role of the lemon wedge: acidity and carbonation against the coating.

Preparation

For the salad, boil the potatoes in their skins in salted water until tender (fork test), peel and cut into thin slices while still warm.
Mix the onions, hot beef stock, vinegar, oil, salt, pepper and, if you like, mustard and sugar, pour over the potato slices, mix gently and leave to infuse for at least 1 hour; the salad should be served lukewarm.
Pat the escalopes dry, cover with cling film and pound evenly to 3 to 5 mm thin without tearing the fibres. Snip the edges so the meat does not curl, and season lightly with salt and pepper on both sides.
Prepare three flat plates: flour, the eggs only roughly beaten with the cream and 1 tsp salt (yolk and white should not be fully mixed), and breadcrumbs. Turn the escalopes in the flour first and shake off the excess, then draw through the egg, and finally turn in the breadcrumbs, pressing only very lightly.
Heat the oil with the lard to no more than 180 °C; the escalopes must be able to swim in it. Add them straight after breading and fry 1 to 2 minutes per side until golden, gently swirling the pan so the coating forms waves.
Drain the escalopes on kitchen paper and serve with a lemon wedge and the potato salad; the salad gets chives at the end.

Drink with it

White wine · excellent match
Grüner Veltliner, Federspiel or Klassik
Peppery spice and lively acidity cut through the coating, and the lemon on the plate is mirrored in the wine.
Which wine pairs with food? A simple approach to choosing
Pale lager · excellent match
Wiener Märzen, Helles or Pilsner, well chilled
Carbonation and fine hop bitterness cleanse the palate of coating and frying fat.
Pils or Helles: What's the Difference?
Sparkling wine · good match
Dry Sekt or brut
Bubbles and acidity lift the buttery flavour of the coating without covering the delicate veal.
Sparkling wine, Champagne, and Prosecco: what's the difference?
Wheat beer · good match
Light wheat beer
Sparkling and light, the carbonation loosens the fried food without covering the mild meat.
Wheat Beer: Where Do Banana and Clove Come From?
London dry gin · good match
Gin and tonic with a twist of lemon, as a long drink
Like a squeeze of lemon: acidity and carbonation clear fat from the palate, and the gin stays dry.
London Dry Gin: does it have to come from London?

Why it pairs well

A gin and tonic with schnitzel is unusual, but it takes over the role of the lemon wedge: acidity and carbonation against the coating.

Wiener Schnitzel with Potato Salad

Preparation

Drink with it

Grüner Veltliner, Federspiel or Klassik

Wiener Märzen, Helles or Pilsner, well chilled

Dry Sekt or brut

Light wheat beer

Gin and tonic with a twist of lemon, as a long drink

This pairs well too.

Alsatian Flammkuchen (tarte flambée)

Butter Chicken

Chicken Gyros with Tzatziki

Chicken Katsu Curry

Wiener Schnitzel with Potato Salad

Preparation

Drink with it

Grüner Veltliner, Federspiel or Klassik

Wiener Märzen, Helles or Pilsner, well chilled

Dry Sekt or brut

Light wheat beer

Gin and tonic with a twist of lemon, as a long drink

This pairs well too.

Alsatian Flammkuchen (tarte flambée)

Butter Chicken

Chicken Gyros with Tzatziki

Chicken Katsu Curry