Viennese Veal Schnitzel with Potato Salad

5 from 6 votes
Prep Time 5 minutes
Cook Time 10 minutes
Rest Time 5 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 2 Pcs. Veal schnitzel
  • Plenty of clarified butter
  • Salt + pepper
  • 2 Pcs. Eggs
  • Breadcrumbs
  • Flour double grip
  • Lemon zest



  • 2 Prepare large pans and fill them with plenty of clarified butter. Prepare breading line. And let's go
  • Plate the meat, add salt, pepper. I like to add some lemon zest to the crushed eggs and, when I have it, whipped cream. Double-grip flour therefore, it sticks better to the meat.
  • Now it goes in the flour, knock off a little, then in the beaten eggs, and then in the breadcrumbs. The clarified butter is hot (but please not too hot), I put the schnitzel away from me in the pan. By pushing the pan back and forth, the breading wave is created.
  • Then turn it over, when it looks wonderfully golden, place it on a paper towel and then quickly put it on the plate. A lemon wedge is included. Unfortunately, I didn't have the cranberries and anchovies. It was a poem. But it was also possible
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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