WIENERSCHNITZEL WITH WARM POTATO SALAD Recipe
- 1 1 1cup CUP_USVolumeChampagne vinegar
- 1/4 .25 .25cup CUP_USVolumepeanut oil
- 1 1/2 1.5 1.5teaspoons TEASPOON_USVolumekosher salt
- 1/2 .5 .5teaspoon TEASPOON_USVolumefreshly ground black pepper
- 3 3 3tablespoons TABLESPOON_USVolumesugar
- 1 1 1small yellow onion, 1/4 inch dice
- 1 1 1tablespoon TABLESPOON_USVolumefinely chopped fresh thyme leaves
- 1 1 1pound POUNDWeightfingerling potatoes, washed
- 3 3 3garlic cloves
- 3 3 3sprigs fresh parsley
- 2 2 2tablespoons TABLESPOON_USVolumekosher salt
- 4 4 48-ounce veal scaloppini
- Salt and pepper
- Flour for dusting
- 2 2 2eggs, plus 2 tablespoons water, beaten, for egg wash
- Panko, processed into fine crumbs, or fresh dried white breadcrumbs
- Peanut oil for frying
- Deep fried parsley leaves
- Lemon sections
- Fresh minced parsley
- Prepare the marinade. In a bowl, combine all the ingredients. Whisk until well blended. Set aside.
- In a large saucepan, combine the potatoes, garlic, thyme and salt. Cover with enough water and bring to a boil. Lower to a simmer and cook about 8 minutes, or until just done. (Do not overcook). Strain and allow to cool at room temperature. Slice into 1/4-inch-thick round slices. Add to the reserved marinade for at least 20 minutes before serving.
- Preheat oil to 375 degrees F. in a heavy, deep saucepan.
- To prepare Wienerschnitzel: Season the veal scaloppini with salt and pepper. Dredge in flour. Dip in egg wash. Coat with panko or breadcrumbs. Score the coated scaloppini with four shallow knife cuts in a cross-hatch pattern to help prevent curling while cooking. Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain.
This is a recipe from my childhood, an Austrian classic. It’s one of the most popular dishes at Spago where we serve it with mache, frisée, balsamic vinegar and pumpkinseed oil. But for me, it’s perfect with just a fingerling potato salad.