Wiener Schnitzel with Potato Salad, Styrian Style

5 from 9 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 80 kcal


  • 4 Veal schnitzel
  • Salt, pepper from the mill
  • Flour
  • 2 Eggs
  • 2 tbsp Whipped cream
  • 200 g Clarified butter, or clarified butter

potato salad

  • 2 Small red onions, diced
  • 1 Small cucumber
  • 1000 g Potatoes, jacket potatoes
  • 100 g Bacon, diced
  • 3 tbsp Balsamic vinegar, light
  • 1 tbsp Balsamic mustard, alternatively spicy mustard
  • 200 ml Meatsoup
  • Styrian pumpkin seed oil


  • Beat the veal schnitzel thinly, season with salt and pepper.
  • Peel and slice the potatoes, peel and slice the cucumber and season with salt.
  • Fry the diced bacon in butter (clarified butter) together with the red, diced onions and mix with the vinegar and mustard. Add the broth and allow to thicken a little. Season to taste with original Styrian pumpkin seed oil. (store in a cool and dark place after opening).
  • Pour the bacon and sauce mixture over the potatoes and squeezed out cucumber and let it steep.
  • Flour the schnitzel, place in the egg-cream mixture and add to the breadcrumbs mixture.
  • Place in the clarified butter (or clarified butter); the schnitzel must float, they are ready when they are golden brown in color.


Serving: 100gCalories: 80kcalCarbohydrates: 1.4gProtein: 0.7gFat: 8.1g
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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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