Today I decided to prepare a hearty Sunday lunch - a classic known to everyone: Viennese Schnitzel with potato salad. It's one of those dishes that never disappoints. The thinly pounded piece of meat, crispy coating, and a drizzle of melted butter... simply homemade comfort on a plate. I enjoy making Viennese Schnitzel because it's suitable for both a festive lunch and a regular Sunday with the family. And when served with homemade potato salad and a slice of lemon, it has exactly the taste I remember from my childhood. If you're craving traditional Slovak food with Austrian origins, this recipe is perfect for you.
Preparation
35 min
Difficulty
Easy
Portions
4
Views
1186x
Ingredients
Instructions
1
Meat
Gently pound the meat slices (through foil), season with salt and pepper.
2
Breading
Bread the meat slices traditionally - first in flour, then in egg, and finally in breadcrumbs. Lightly press to ensure the coating sticks well.
3
Frying
Heat a sufficient amount of lard in a pan (the schnitzel should float). Fry until golden on both sides, until the coating is crispy and puffy.
4
Salad
Boil the potatoes in their skins, peel, and slice into rounds. Finely chop the onion, pour hot broth over it, add vinegar, mustard, oil, salt, and pepper. Mix everything and let it sit for at least 30 minutes to blend the flavors.
5
Serving
Serve the schnitzel with warm potato salad, garnish with a slice of lemon and parsley.
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Quick Info
Preparation
35 min
Difficulty
Easy
Portions
4
Views
1186x
