Wiener Schnitzel from Veal with Jacket Potato Salad

5 from 5 votes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 831 kcal


Ingredients for the jacket potato salad

  • 2 Pc. Eggs
  • 50 g Flour
  • 200 g Breadcrumbs
  • 500 g Clarified butter
  • Salt, pepper from the mill
  • 1 Pc. Lemon wedge for serving
  • 1 kg Waxy potatoes
  • Salt
  • 0,25 l Broth
  • 1 Pc. Onion
  • 1 Pc. Clove of garlic
  • 4 tbsp Rapeseed oil
  • 1 tbsp Mustard
  • Pepper from the grinder
  • 3 tbsp White wine vinegar
  • 200 g Lamb's lettuce
  • 1 tbsp Pumpkin seed oil


  • First, the veal schnitzel is pounded flat with the meat tenderizer and then seasoned with salt and pepper from the mill. Then turn the schnitzel in the flour, the eggs and finally in the breadcrumbs.
  • Heat clarified butter in a pan and add the schnitzel. Important: they must be covered in fat. Carefully turn once and then drain on kitchen paper.

Prepare potato salad:

  • Boil the potatoes, peel off the skin and cut into thin slices. Mix the dressing from the broth, the chopped onion, the chopped garlic clove, the rapeseed oil, mustard, vinegar, salt and pepper and pour it over the potato slices. Now lift the lamb's lettuce under the potatoes. Good Appetite!


Serving: 100gCalories: 831kcalCarbohydrates: 6.6gProtein: 1.1gFat: 90.5g
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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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