Wiener Schnitzel with Potato Salad - delicious memories from Vienna!
For Potato Salad:
- 600 gram potatoes
- 3 tablespoon vegetable oil
- 2 big onions
- 2 tablespoons whole-grain mustard
- 150 ml chicken stock
- 6 tablespoon white wine vinegar
- Salt and pepper to taste
For Schnitzel:
- 4 pork or veal scallops beaten lightly till thin
- 3 eggs lightly beaten
- ½ cup flour
- 1 cup white bread crumbs
- Vegetable oil for frying
- Salt and pepper to taste
- 1 lemon for serving
For potato salad:
1) Wash and peel potatoes. Slice them approximately 0,5 cm and Cook In salted boiling water till done.
2) In the meantime peel onions, halve and slice them. Slice sausages (quite thick slices app. 1 cm). Heat a deep frying pan, add vegetable oil and onions, fry till softening. Add sausages and fry 2 min more.
3) Drain potatoes. Add the to the onion-sausage mixture, and fry 2 min more. Add hot stock, mustard, vinegar, freshly ground pepper , mix it well and boil everything together for 1 min.
4) Turn off the heat, cover with a lid and set aside at least for an hour.
P.S. You can make it also a day before. Serve cold or lightly warm, as a garnish or separate dish.
To make Schnitzel:
1) Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season scallops with salt and pepper. Dredge in flour, shake off excess, dip into egg, and last dredge in breadcrumbs. Shake off excess of breadcrumbs.
2) Heat the oil in large shallow frying pan. Add 1 Schnitzel at a time to the pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and keep it warm. Repeat with other Schnitzel.
3) Cut lemon into 4 wedge.
Serve with one lemon wedge at a plate accompanied with potato salad! Perfect match for beer! Mahlzeit!
