Wiener Schnitzel served with Warm Potato Salad

Wiener Schnitzel or Veal Cutlets is a typical Austrian dish where about 4 mm thin and lightly hammered veal slices are slightly salted, peppered and rolled in flour, beaten eggs and breadcrumbs in that order.  Some restaurants will either serve it alone with a lemon wedge or accompanied with a warm potato salad.  This dish is one of our family's favourites and the following recipe serves 4.

Ingredients:
4 veal slices (about 4 mm thin - tell your butcher that you are making Wiener Schnitzel)
flour
2 eggs, to be lightly beaten
breadcrumbs
salt and ground pepper
enough oil that the Schnitzel can swim in it

Method:
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.

Warm Potato Salad

Ingredients:
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

Method:
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.

Bon Appetit!