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 "proper" - 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.
Provided by bluemoon downunder
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cook the potatoes in lightly salted boiling water until tender; then drain them well and set aside to cool a little.
- To make the mayonnaise, whiz up 2 eggs and 2 egg yolks with the mustard, garlic and a pinch of salt in a food processor for 1 minute, then pour the vegetable oil through the feeder tube, a little at a time, while continuing to mix the other ingredients; add the juice of half a lemon (depending on size), and salt and freshly ground black pepper, to taste; briefly whiz to combine lemon juice, salt and pepper and taste to check that the seasoning is as you like it.
- Heat 3/4 tablespoon of the olive oil in a non-stick pan and sauté the bacon until it is crisp and golden; toss the potatoes, bacon and spring onions in a bowl, together with the mayonnaise to taste; Set aside (but not in the fridge).
- Put the seasoned flour in a large bowl, the egg mixed with milk in another bowl, and the breadcrumbs with parsley in a third bowl.
- Flour the schnitzels, one at a time, dip them in the egg wash and then in the breadcrumbs. (If time permits, place them on a tray and refrigerate for 10-15 minutes to set the crumbs.).
- Heat the remaining olive oil in a large non-stick pan and make sure that the oil is really hot before adding the schnitzels so that the surface of the schnitzels is immediately sealed; depending on the size of the pan, they may best be panfried in batches; when taken out of the pan, drain the schnitzels well on kitchen paper towels (keeping warm in the oven, if necessary).
- To serve, place the schnitzels on individual plates with a mound of the potato salad and a lemon wedge on the side.
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Jummana Ali
[email protected]Meh.
Claude Pyp
[email protected]I've made this recipe several times and it's always a hit with my family and friends. The schnitzel is always crispy and flavorful, and the potato salad is creamy and tangy. I highly recommend this recipe!
He emon Khan
[email protected]The schnitzel was a bit too greasy for my taste, but the potato salad was very good.
Shahzad S
[email protected]This recipe was easy to follow and the results were delicious. The schnitzel was crispy and flavorful, and the potato salad was creamy and tangy. I would definitely recommend this recipe to anyone looking for a classic Wiener schnitzel.
Sandreka Wren
[email protected]Not bad, but I've had better.
aa
[email protected]I followed the recipe exactly and the schnitzel turned out perfectly. The potato salad was also very good, but I added a little extra mustard to taste. Overall, this is a great recipe that I will definitely be making again.
Joann Maringola
[email protected]The schnitzel was a bit dry, but the potato salad was amazing!
Nadia Haraburda
[email protected]I made this for my family and they loved it! The schnitzel was crispy on the outside and tender on the inside, and the potato salad was creamy and flavorful. I will definitely be making this again.
Rajan Lamichhane
[email protected]Delicious! The schnitzel was perfectly cooked and the potato salad was the perfect accompaniment.
Gabriella Koi
[email protected]This Wiener schnitzel recipe is a keeper! The schnitzel was crispy and flavorful, and the potato salad was creamy and tangy. I'll definitely be making this again.