Can I use chicken or pork instead of veal?

Yes. Chicken or pork cutlets work well — pound them to similar thickness (about 1/4 inch) and follow the same breading and frying method. Cooking time remains the same.

Why is my schnitzel not crispy?

Ensure oil is hot enough (around 350°F) before frying, don't skip the egg wash, use fresh breadcrumbs, and avoid overcrowding the pan. Let it rest on paper towels immediately after frying.

Can I make the potato salad ahead?

Yes. Prepare it 2–4 hours in advance and keep it at room temperature. The vinaigrette flavors deepen as it sits, but serve it before the potatoes become too soft.

What if I don't have lingonberry jam?

Substitute with cranberry jam, raspberry jam, or even a tart red currant jelly. Any bright, slightly tart jam complements the rich schnitzel.

How thin should the cutlet be?

Pound the veal to about 1/4 inch thick — thin enough to cook quickly and stay tender, but thick enough to stay intact during breading and frying.

Wiener Schnitzel with Austrian Potato Salad

Name: Wiener Schnitzel with Austrian Potato Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Austrian
Ingredients: 1.5 lbs Yukon Gold potatoes; 1 cup all-purpose flour; 3 large eggs; 2 tbsp milk; 2 cups breadcrumbs; 1/2 red onion; 1/4 cup neutral oil; 1/4 cup rice vinegar; 1 chicken bouillon cube; 2 tbsp hot water; 1 tbsp mustard; 1 tsp sugar; 2 tbsp chives; 4 veal cutlets, pounded thin; 1 cup neutral oil, for frying; 2 tbsp clarified butter (ghee); salt, to taste; black pepper, to taste; lingonberry jam, for serving; 1 lemon, cut into wedges for serving

CookOSBeta

Wiener Schnitzel with Austrian Potato Salad | CookOS

Ingredients

1.5 lbs Yukon Gold potatoes
1 cup all-purpose flour
3 large eggs
2 tbsp milk
2 cups breadcrumbs
1/2 red onion
1/4 cup neutral oil
1/4 cup rice vinegar
1 chicken bouillon cube
2 tbsp hot water
1 tbsp mustard
1 tsp sugar
2 tbsp chives
4 veal cutlets, pounded thin
1 cup neutral oil, for frying
2 tbsp clarified butter (ghee)
salt, to taste
black pepper, to taste
lingonberry jam, for servingoptional
1 lemon, cut into wedges for serving

20 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Place potatoes in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15-20 minutes.
2
While the potatoes cook, prepare the breading station. Set up three shallow dishes. In the first, combine flour with salt and pepper. In the second, whisk together eggs, milk, salt, and pepper. In the third, combine breadcrumbs with salt and pepper.
3
Prepare the potato salad dressing. In a large bowl, whisk together neutral oil and rice vinegar. In a separate small bowl, dissolve the chicken bouillon cube in hot water, then add it to the large bowl. Whisk in mustard, salt, black pepper, and sugar.
4
Once the potatoes are cooked, drain them and let them cool slightly. Peel and cube the potatoes.
5
Add the cubed potatoes, finely diced red onion, and chopped chives to the dressing. Gently toss to combine.
6
In a large skillet, heat about an inch of neutral oil and the clarified butter over medium-high heat.
7
Season the veal cutlets on both sides with salt and pepper.
8
Dredge each cutlet first in the flour mixture, shaking off any excess. Then, dip it into the egg mixture, allowing excess to drip off. Finally, press the cutlet firmly into the breadcrumbs, ensuring it's fully coated.
9
Carefully place the breaded cutlets into the hot oil. Fry for 2-3 minutes per side until golden brown and crispy. While frying, gently shake the pan to help create an airy, bubbly crust.
10
Remove the schnitzel from the pan and let it drain briefly on a wire rack. Serve immediately with the potato salad, a side of lingonberry jam, and lemon wedges.