Viennese Schnitzel with potato salad

Time: more than 1 hour
Category: Main dishes
Complexity: medium


serves 4

500-600 g veal topside
2 eggs
clarified butter

750 g potatoes "Kipfler"
2 small onions
hot beef broth
olive oil
salt, pepper



Cut meat into not too thin Schnitzel, cut several times at the edges, cover with cling film and tap gently until thin. Salt, dredge in flour, coat with the twisted egg and then with breadcrumbs. Fry in hot clarified butter on both sides and drain on kitchen paper.

Cook the potatoes, peel while still hot, cut into thin slices and chop the onions. Season with salt and pepper, bind with a little hot soup and a few tablespoons of vinegar. Add a little oil and leave to cool. Serve with freshly baked Viennese Schnitzel.

The Vienna schnitzel should not be beaten too thin, ideally its thickness is 4 mm. In the eggs for breading, you can add a little water or milk. Breaded pieces of meat should not be pressed with your fingers, otherwise the breading will stick, or remain in the air for a long time, because then the breadcrumbs will get wet. The oil for frying should be heated to 160-170 degrees. Pieces of meat should literally "swim" in butter. During frying, the frying pan should be shaken all the time and the top of the schnitzel also constantly sprinkled with hot butter. Ideally, breading in the finished schnitzel should not stick to the meat.

The potato variety "Kipfler" is an Austrian variety, which is especially suitable for potato salad. The season of this variety is very short - from the middle of December to the end of March, and this type of potato is poorly kept. In the Viennese potato salad, you can also add finely chopped parsley, field salad or cucumber, cut into thin pieces.

To the Schnitzel traditionally a lemon bar is served. Other options for a side dish are: boiled potatoes, slightly fried in butter with parsley, or cucumber salad.