For the potato marinade:
- 1 cup champagne or white wine vinegar
- ¼ cup peanut oil
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons sugar
- 1 small yellow onion, cut into ¼-inch dice
- 1 tablespoon finely chopped fresh thyme leaves
For the potatoes:
- 1 pound fingerling potatoes
- 3 garlic cloves
- 3 sprigs of fresh parsley
- 2 tablespoons kosher salt
For the wiener schnitzel:
- Peanut oil, for frying
- Four 6-ounce pork or chicken scaloppini
- Salt and pepper, to taste
- 1 cup flour, for dusting
- 2 eggs, plus 2 tablespoons water, beaten together, for egg wash
- 3 cups panko, or fresh dried white breadcrumbs
- 4-5 parsley leaves, for garnish
- Lemon sections, for garnish
For the potato marinade:
In a bowl, combine all the ingredients. Whisk until well blended. Set aside.
For the potatoes:
In a large saucepan, combine the potatoes, garlic, parsley, and salt. Add enough water to just cover the potatoes and bring to a boil. Lower to a simmer and cook for about 8 minutes, or until just done. Do not overcook. Strain and allow to cool to room temperature. Slice into ¼-inch thick rounds. Add to the reserved marinade and let sit at least 20 minutes before serving.
For the wiener schnitzel:
In a heavy, deep sauté pan, preheat 4 inches of oil to 375 degrees.
Season the scaloppini with salt and pepper. Dredge in flour and dip in the egg wash. Coat with panko or breadcrumbs. Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain.
Next, season half of the parsley with salt and pepper. (Reserve the rest for garnish.) Fry in small batches in the same pan for about 30 seconds. (Stand back; parsley has a great deal of moisture and will splatter.) Transfer to paper towels to drain.
In a sauté pan over high heat, warm the marinated potatoes for about 30 seconds. To serve, place one wiener schnitzel and the potatoes on each of 4 dinner plates. Garnish with fried and fresh parsley leaves and lemon sections.
- 1 1/2 pounds fingerling potatoes
- Kosher salt
- 1/3 cup apple cider vinegar
- 2 tablespoons finely chopped dill, plus sprigs for garnish
- 1 tablespoon whole-grain mustard
- 1/4 cup plus 2 tablespoons canola oil, plus more for frying
- 1 English cucumber, halved lengthwise and sliced 1/4 inch thick
- 1/3 cup minced red onion
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups plain dry breadcrumbs
- Four 5-ounce veal cutlets, pounded 1/4 inch thick
- Lemon wedges
In a large saucepan, cover the potatoes with cold water and bring to a boil. Add a generous pinch of salt and simmer until tender, 15 to 20 minutes. Drain and let cool, then halve lengthwise.
In a large bowl, whisk the vinegar with the chopped dill and mustard. Gradually whisk in the 1/4 cup plus 2 tablespoons of oil. Add the potatoes, cucumber and red onion and toss to coat.
Put the flour, beaten eggs and breadcrumbs in 3 separate shallow bowls. Season the veal cutlets with salt and pepper, then dredge in the flour and shake off the excess. Dip the cutlets in the eggs, then gently dredge in the breadcrumbs.
In a large skillet, heat 1/4 inch of oil until shimmering. Add half of the veal cutlets in a single layer and cook over moderately high heat, turning once, until golden brown and crisp, about 5 minutes total. Transfer the schnitzels to a paper towel&ndashlined plate to drain and sprinkle with salt transfer to a platter. Repeat with the remaining veal. Garnish the schnitzels with dill sprigs and serve with the potato-cucumber salad and lemon wedges.
Wiener Schnitzel With a Proper Potato Salad
My adaptation of Huey's Weiner Schnitzel with a Proper Potato Salad. It is the homemade mayonnaise that makes this potato salad particularly delicious - or as Huey described it &quotproper&quot - and making it in a food processor couldn't be easier, although it could, of course, also be made by hand. Huey opts for vegetable oil here rather than olive oil as he insists that it can more effectively be flavoured with other ingredients such as herbs and garlic. The bacon he panfries in olive oil and then adds to the hot potatoes which readily absorb the bacon juices. The leftover eggwash he suggests saving and later adding to some extra eggs to make scrambled eggs. To avoid getting lumps in the breadcrumbs, he suggests using one hand for dipping each schnitzel in the flour and egg and the other hand for dipping the floured, egged schnitzel into the breadcrumbs. If you want to enjoy the potato salad at its most flavoursome, it is essential that it NOT be placed in the fridge but that it is made and eaten on the same day.
Wiener Schnitzel and German Potato Salad
A few years ago I went to Germany and tried Wiener Schnitzel for the first time. I loved the simplicity of the dish along with the sides that accompanied it. As soon as I got home I wanted to recreate the dish, down to the lingonberry jam that was served on the side of the schnitzel. I took liberty with how I made the German potato salad, because I like to mix things up just a little.
Wiener Schnitzel Ingredients
- 4 veal cutlets, thin and pounded to tenderize
- 1 cup flour
- 2 eggs, lightly beaten
- 1 cup panko breadcrumbs
- 3 tbs. butter and 3 tbs. olive oil
- half lemon
- fresh parsley to top
- lingonberry jam to serve
Wiener Schnitzel Recipe
Take the veal out of the fridge 30 minutes before you cook the meat to bring to room temperature. You will need three shallow dishes for this process. In the first dish put the flour, salt and pepper, in the second dish crack and beat the eggs and in the third dish add the breadcrumbs. Put the butter and olive oil in a frying pan and bring to a medium high heat. Dredge the veal in the flour, then the eggs and then the breadcrumbs. Once the oil has started to shimmer fry the veal for approximately one to two minutes on each side. Once the veal is cooked place on a pan lined with paper towels to soak up excess oil. Serve hot with a sprinkle of parsley and a spray of lemon juice and a side of lingonberry jam.
German Potato Salad Ingredients
- 3 pounds yukon gold potatoes
- 1 vidalia onion, chopped
- 1/2 pound pancetta, diced
- 2 tbs. butter
- 2 tbs. olive oil
- 1/2 cup apple cider vinegar
- 2 tbs. red wine vinegar
- 1 tbs. Worcestershire sauce
- 1 tbs Dijon mustard
- Salt and freshly ground pepper
- 6 green onions, thinly sliced
- 1/4 cup chopped fresh parsley leaves
German Potato Salad Recipe
Cube the potatoes, with the skin on, and cook through in boiling water. In a large dutch oven at a medium-high heat add the butter and olive oil until it shimmers, then add the pancetta and cook until crispy. With a slotted spoon take the pancetta out and put in a bowl but leave the drippings and oil in the pan. Add the chopped vidalia onion to the pan and cook until the onions become translucent. Once the potatoes have cooked drain from the water and add directly to the pan of drippings and onions and toss the potatoes thoroughly. In a small mixing bowl add the apple cider vinegar, red wine vinegar, Worcestershire sauce, Dijon mustard and salt and pepper. Add the sauce to the pan of potatoes and onions and coat thoroughly. Finish the potato salad with the pancetta, green onions and fresh parsley. Serve warm.
When cooking the potatoes sous-vide like I did, peel them and slice them thinly. Vacuum seal and cook for 45 minutes at 85ºC/185ºF. I explained the traditional preparation without sous-vide above.
Combine the vinegar, oil, powdered sugar, mustard, salt, and pepper in a small bowl.
Put the sliced potatoes in a large bowl. Add the dressing while the potatoes are still warm.
Also add the beef stock when the potatoes are still warm.
Stir to mix. Taste and adjust the seasoning with salt, pepper, powdered sugar, oil, white wine vinegar, or mustard.
Add most of the red onion and chives.
Stir again to mix. Allow to marinate for about half an hour at room temperature.
Serve garnished with the remaining chives and red onion.
SUNDAY COOKING WITH CHEF JON ASHTON: EXTRA CRISPY WIENER SCHNITZEL
Wiener schnitzel, perhaps the most classically associated dish of Vienna, is the main course featured this week on Sunday Cooking with Chef Jon Ashton and will leave you satiated yet craving more discoveries of the enchanting Austrian city. While such explorations will have to wait temporarily, we’re channeling the flavors of Crystal River Cruises along the Danube as Chef Jon guides viewers through the process of creating this traditional Viennese comfort food.
Wiener schnitzel is traditionally made with fine cuts of veal, though Chef Jon’s recipe below calls for pork, and still other options like chicken are also possible. The concept and the preparation of this national dish of Austria are simple, while the flavors are anything but boring. Golden brown and perfectly paired with equally savory sides like potato salad (erdäpfelsalat, if you choose the authentic Austrian style – see Chef Jon’s recipe below) or cheesy spaetzle, this dish will be a hit with the whole family.
Gather your ingredients, then tune in LIVE this Sunday, May 3 at 3 p.m. on the Crystal Cruises Facebook page with Chef Jon Ashton.
Extra Crispy Pork Wiener Schnitzel
By Chef Jon Ashton
1/3 cup corn starch
2 tsp. coarse salt
1 tsp. freshly ground pepper
3 large eggs
2 cups panko breadcrumbs
4 pork loin cutlets, each about 4-5 ounces and pounded to ¼ inch thick
Canola or vegetable oil
2 tbsp. fresh parsley
Lemon wedges for serving
Preheat the oven to 200 degrees F.
In a shallow dish, combine corn starch with 1 teaspoon salt and pepper. In another shallow dish, lightly beat egg whites. In a third shallow dish, whisk to combine breadcrumbs and remaining teaspoon of salt.
Dredge one cutlet at a time in the seasons corn starch, turning to coat and shaking off excess. Next, dip in the eggs, again making sure to coat completely and allowing the excess to drop back into the bowl. Then, coat with breadcrumbs, patting firmly so breadcrumbs adhere, but be careful not to coat too thickly. Place coated cutlets on piece of parchment paper or a large baking sheet.
Heat ¼ inch of oil in a large skillet over medium heat until it is 350 degrees F (180 degrees C). Work in batches to avoid crowding the pan. Cook two cutlets until golden-brown on the bottom, 1 to 2 minutes. Turn over and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring temperature of oil to maintain 350 degrees. Transfer to a baking sheet lined with a cooling rack.
Place in the oven to keep warm while cooking the second batch.
Once second batch is cooked, drain the oil out of the skillet and wipe it clean with a paper towel. Add butter to the pan over medium heat until it is sizzling. Add pan-fried cutlets to the skillet coating one side with butter, then quickly turning over to coat the other side. Carefully remove from pan.
Sprinkle with fresh parsley and serve with lemon wedges.
Viennese Potato Salad
1 pound small fingerling potatoes
½ cup red onion finely minced
½ cup warm chicken broth
1/3 cup white wine vinegar
2 tablespoons Dijon mustard
3 tablespoons canola oil
1/3 cup powdered sugar
Salt and pepper to taste
2 tablespoons chives chopped
In a medium pot, boil potatoes in water until soft and thinly slice potatoes and place in a medium bowl with the chopped onions. In a small bowl, combine the dressing ingredients and pour over potatoes. Garnish with chopped chives. Serve with schnitzel.
Crystal’s new [email protected]: A Virtual Cruise Experience program brings several elements of the renowned Crystal Experience directly to guests, wherever in the world they are. “Sunday Cooking with Chef Jon Ashton” represents the culinary excellence found aboard Crystal ships, as some of the greatest travel memories are created over the greatest meals.
Wiener Schnitzel served with Warm Potato Salad
4 veal slices (about 4 mm thin - tell your butcher that you are making Wiener Schnitzel)
2 eggs, to be lightly beaten
salt and ground pepper
enough oil that the Schnitzel can swim in it
Place veal slices on a wooden board and lightly hammer them. Lightly season with salt and pepper. Coat the veal slices one at a time in flour, then in beaten egg and lastly, in breadcrumbs. Fry the veal pieces until golden brown before turning over to brown the other side.
500 g potatoes
a little salt
1 small onion, to be peeled and cut in small cubes
50 ml chicken stock
2 tbsp vinegar
2 tbsp cooking oil
1 tsp hot mustard
salt, sugar and pepper to taste
chives, to be coarsely chopped
Wash and clean potatoes thoroughly. Place potatoes (skin on) in a pot and add enough water to cover potatoes. Cook for 20 minutes or until potatoes are tender. Strain water and leave aside to cool.
Peel potatoes and cut into slices into a bowl. Lightly heat the chicken stock in a small pot. Add in vinegar, oil, mustard and season to taste. Pour mixture over potato slices and mix well. Then, add the onion cubes and chopped chives. Mix thoroughly and season again to taste. Note: I didn't add chopped chives to my potato salad.
Recipe: Make Chef Eduard Frauneder's Schnitzel For Dinner Tonight
Born in Vienna, Eduard Frauneder is a Michelin-starred chef who operates several successful restaurants and bars in New York. At his Austrian-style East Village eatery Edi and the Wolf, diners are treated to his crispy, juicy schnitzel recipe that's perfect for a late-winter dinner.
Frauneder prepares his schnitzel with grass-fed veal, but the recipe also works well with chicken and pork. The meat is thinly sliced, pounded for tenderness, and coated in a thin-layer of batter, before hitting the oil. If you don't have access to a fryer, a deep pot such as a cast iron dutch oven is a good substitute. Meat shouldn't hit the oil for more than 90-seconds to reach fried perfection. Frauneder pairs his wiener schnitzel with plenty of sides including lemon, lingonberry jam, a sour cream and cucumber salad, and potato salad. Find the full schnitzel instructions plus recipes for potato and cucumber salad below.
Ingredients3 lb. Natural Grass fed veal top round (or heritage pork)
7 ounces Flour
7 ounces Breadcrumbs
Oil to fry
Slice veal top round against the grain into 80 gram pieces. Pound until 2/8 of an inch thick (pounding will allow it to cook evenly, tenderize the meat and make it soufflé nicer). Heat oil till 350 degrees Fahrenheit and crisp under constant movement for 60 seconds. Pat dry and serve.
Potato Salad1.5 lb. Austrian crescent potatoes or fingerling potatoes
1 Bunch scallions
3 cup Canola oil
1 cup Champagne vinegar
Boil potatoes until soft but not too tender. Blend champagne vinegar, luke warm water, salt, white pepper and canola oil until it emulsifies. Slice peeled and hot potatoes into the dressing, (warm starch from the potatoes will help further emulsify the potato salad). Add small diced scallions and shallots to the salad, season to personal flavor with mustard, salt and vinegar.
Cucumber Salad4 Hot House cucumbers
3 ounces sour cream
1 Tbs. Champagne vinegar
½ Bunch dill
Peel the cucumber and slice on a mandolin into a 6 inch long thin spaghetti shape (do not slice the seed core of the cucumber). Sprinkle with salt to dewater the cucumber and press out all excess water. Marinate with the sour cream, champagne vinegar, shallots, dill and white pepper. To plate, roll it up with fork or tweezers.
Video: How to Make Crispy, Juicy Schnitzel at Home
This is probably the most famous schnitzel that originated out of Vienna (Wien), Austria. And it is a favorite in Germany as well. Typically, it is made from veal cutlet. Wiener schnitzel is served with pommes frites (french fries). But any type of potato or spätzle (small egg dumplings) works well and of course some beer. Prost!
Pre-heat oven to warm or about 160-degree F. Make a breading station which is very easy. Place all the veal cutlets on a plate. For the next dish, pour flour and season with some salt and pepper. For the third dish, pour egg and cream mixture and lightly season with salt and pepper. Lastly, the 4th dish, pour and mix bread crumbs, parsley and light seasoning of salt and pepper.
For each veal cutlet, generously lay in flour on both sides and shake off excess. Then generously soak both sides in the egg mixture. Finally, lay the cutlet in the bread crumbs coating well on both sides. Lay all the cutlets on a sheet pan on counter top and allow them to rest for about a half hour so the breading will adhere better. In a large skillet, heat a generous about of oil (around ½ inch) on medium to medium high heat. After a minute or two, fry the cutlets until brown for about a minute or two each side.
When all the cutlets are finished and placed back on the sheet pan. Place a slice of lemon on each and place in the oven. After about 5-10 minutes, the schnitzel is ready to be served. If there are any leftovers, they can be refrigerated or frozen. This serves 4 people or 2 cutlets a person.
6 large Dutch cream potatoes, cut into 5cm cubes
6 eggs, at room temperature
250g crème fraîche
1 tsp Dijon mustard
1 tbsp white wine vinegar
70g baby capers
100g cornichon, thinly sliced
2 golden shallots, thinly sliced
½ bunch dill, leaves picked
Cook potatoes in boiling salted water until tender (10-15 minutes), then drain and set aside to dry. Place eggs in a saucepan of boiling water and cook for 8 minutes, then drain and transfer to iced water to stop cooking. Peel and set aside. Combine remaining ingredients in a bowl and season to taste. Add potato and gently mix to coat well, then transfer to a platter, top with eggs torn in half, scatter with dill, season with black pepper and serve.
Place flour, eggs and breadcrumbs in separate shallow bowls. Working with one piece of veal at a time, dip in flour, then egg, then breadcrumbs to coat, shaking off excess between layers. Repeat with remaining veal slices. Set aside.
Heat a large frying pan over medium-high heat, add half the butter, when foaming add half the schnitzel and cook, turning once, until golden and cooked through (3-5 minutes). Transfer to a plate and keep warm. Wipe pan clean with absorbent paper, then repeat with remaining butter and schnitzel.