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Wiener Schnitzel with Potato Salad and Lingonberry Preserves inspired by Café Budapest
Inspired by Café Budapest

Wiener Schnitzel with Potato Salad and Lingonberry Preserves

Main Course
This Austrian classic features a thinly pounded veal cutlet coated in crisp golden breadcrumbs. The traditional preparation method emphasizes proper breading technique and quick frying for perfect texture. Served with a tangy potato salad and sweet-tart lingonberry preserves, this dish showcases the elegant simplicity of Viennese cuisine.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 4

Ingredients

  • 4 pieces Veal cutlets (About 4 oz each, thinly sliced)
  • 1 cup All-purpose flour
  • 2 large Eggs (Beaten)
  • 2 cups Plain breadcrumbs (Fine, not panko)
  • 3 cups Vegetable oil (For frying)
  • 1 1/2 tsp Kosher salt (Divided)
  • 1/2 tsp Black pepper (Freshly ground)
  • 1 1/2 lbs Yukon Gold potatoes (Peeled and cubed)
  • 2 tbsp White vinegar
  • 1 tbsp Dijon mustard
  • 1/2 small White onion (Finely chopped)
  • 1/4 cup Chicken broth (Warm)
  • 3 tbsp Vegetable oil (For potato salad)
  • 2 tbsp Fresh chives (Chopped)
  • 1/2 cup Lingonberry preserves (Or cranberry sauce as substitute)
  • 2 whole Lemons (Cut into wedges for serving)
  • 2 tbsp Fresh parsley (Chopped, for garnish)

Tools You'll Need

  • Meat mallet
  • Deep heavy-bottomed skillet or sauté pan
  • Cooking thermometer
  • Shallow dishes for breading
  • Slotted spatula
  • Paper towels
  • Large pot for potatoes

Chef's Tip

For an authentic Wiener Schnitzel, gently shake the pan while frying. This creates waves in the hot oil that wash over the schnitzel, helping it develop the characteristic air pockets between the meat and coating for a light, crispy texture.

Instructions

  1. Place veal cutlets between sheets of plastic wrap. Using a meat mallet, gently pound to 1/8-inch thickness. Season with 1/2 teaspoon salt and pepper.
  2. Set up breading station: Place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third.
  3. Dredge each cutlet in flour, shaking off excess. Dip in egg, allowing excess to drip off. Coat thoroughly with breadcrumbs, pressing gently to adhere. Place on a baking sheet.
  4. For the potato salad: Place potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 12-15 minutes. Drain well.
  5. In a large bowl, whisk together vinegar, mustard, onion, warm chicken broth, oil, remaining salt, and pepper.
  6. Add warm potatoes to the dressing and toss gently. Let stand for 5 minutes, then stir in chopped chives. Adjust seasoning to taste.
  7. Heat oil to 350°F (175°C) in a large, heavy skillet to a depth of about 1/4 inch.
  8. Working in batches if necessary, carefully place breaded cutlets in hot oil. Fry until golden brown, about 2-3 minutes per side.
  9. Transfer to a paper towel-lined plate to drain. Sprinkle with a little salt while still hot.
  10. Warm lingonberry preserves in a small saucepan or microwave until slightly melted.

Plating

Place a schnitzel slightly off-center on each warmed plate. Add a generous portion of potato salad alongside. Spoon a small amount of lingonberry preserves on the plate. Garnish the schnitzel with chopped parsley and serve with lemon wedges for squeezing over the meat.

Storage & Reheating

Schnitzel is best served immediately after cooking. If necessary, leftover schnitzel can be refrigerated for up to 2 days. Reheat in a 350°F oven until warmed through, about 10 minutes. The potato salad will keep for up to 3 days in the refrigerator but is best served at room temperature.

About This Recipe

A quintessential dish of Viennese cuisine, Wiener Schnitzel exemplifies the elegant simplicity of Austrian cooking. This version stays true to the traditional preparation, focusing on achieving the perfect golden crust while keeping the veal tender and juicy. The accompanying potato salad and lingonberry preserves provide classic flavor contrasts that have made this dish an enduring favorite in Central European gastronomy.

How did it turn out?

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