Wiener Schnitzel with Rösti À La Potato Salad (Mario Barth)

5 from 5 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 722 kcal



  • Pepper
  • 3 Pc. Veal schnitzel
  • 250 g Clarified butter
  • 4 Pc. Eggs
  • 50 g Viennese breadcrumbs
  • 50 g Double handle flour


  • 1 Pc. Egg
  • 100 ml Sunflower oil
  • 1 tsp Mustard

Potato Salad Flavor:

  • 2 Pc. Onions
  • 4 disc Bacon
  • 50 g Butter
  • 1 pinch Sugar
  • 1 Handful Parsley
  • 3 Pc. Pickled cucumbers from the jar

Hash browns:

  • 6 Pc. Big potatoes, peeled
  • Salt
  • Nutmeg
  • Pepper
  • 2 tbsp Sunflower oil


  • 1 Pc. Lettuce
  • Sunflower oil
  • Lemon


  • Preheat the grill plate to 180 degrees.
  • Peel the onion, cut in half and cut into slices.
  • Cut the bacon into cubes, roast in a pan, add the onion and butter. Add a pinch of sugar to taste. Add a handful of chopped parsley and pickles cut into strips to the bacon and onion mixture.
  • Peel the potato, grate it finely, season with salt, pepper and nutmeg.
  • Heat the butter lard in a pan and beat the schnitzel.
  • Put the egg, mustard, salt and pepper and sunflower oil in a tall container. Mix slowly with a hand blender from bottom to top to form a mayonnaise. Season to taste with salt, pepper and a little pickle water.
  • Bake the potato mixture on the grill plate as hash browns with a little sunflower oil.
  • First pull the schnitzel through the beaten egg, then flour, then breadcrumbs and bake immediately in the pan until crispy.
  • Remove three fine heart leaves from the lettuce and wash. Make a salad dressing from lemon and oil and use it to dress the lettuce.
  • Place the rösti on the side of the plates, pile 2/3 of the bacon, onion and cucumber mixture on top, in a triangle with lettuce and schnitzel. Put the rest of the bacon and onion mixture on the lettuce leaf.
  • Image rights: Wiese Genuss


Serving: 100gCalories: 722kcalCarbohydrates: 1gProtein: 3.9gFat: 79.4g
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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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