Wiener Schnitzel Recipe with Parsley Potatoes and Cowberries

from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Table of Contents
1. Which Oil is the Right One?
At a glance, 90% of chefs bake the breaded meat in sunflower oil or corn oil. The fried meat is then turned into butter and put on the plate. Lard is usually only available in the grandma’s kitchen or in her imagination. Now I can already hear the question, what does it look like with clarified butter? Clarified butter or ghee makes the preparation very sweet, so it is rarely used. My favourite variant with nut butter:- Prepare browned butter in an extra saucepan.
- Bring butter to the boil, simmer, as in the preparation of clarified butter.
- Continue to heat butter and let it brown.
Breaded meat and nut butter, Mr. Witzigmann is also pleased about this.

2. Meat and Breadcrumbs
I recommend you meat in organic quality. Let the butcher cut and prepare the meat slices for you. During the preparation further down I still go into the meat knocking, further reading is worthwhile itself…
3. Breading done right
Season the beaten meat slices with salt and pepper, then turn in flour, then pull through the beaten egg, finally turn in breadcrumbs and press gently.
The “pan swivel” we call cooks “soufflieren”. The waved breading is created by this.Now a little in the nut butter… wonderful… let it taste you!
4. Schnitzel prepare Video
To get you in the mood, I have now built in my cooking video. You can look directly over my shoulder when preparing schnitzel roasts and side dishes and learn all the professional cooking tips directly.5. Recipe Wiener Schnitzel with Parsley Potatoes and Cowberries
Following my instructions with exact quantities and step by step photos. I hope you like it!Wiener Schnitzel Recipe with Parsley Potatoes
Recipe with video and step by step photos for breaded veal escalope with potatoes and parsley.

Cousine
Keyword
Preparation Time
20 Min.
Cook Time
20 Min.
Ingredients
Ingredients for Parsley Potatoes |
||
350 | g | Potatoes (I like to use new potatoes) |
1/4 | tsp | Salt |
4 | pinches | Pepper |
6 | pinches | Sugar |
2 | tbs | butter |
1/2 | bunch | Parsley (put some twigs aside for decoration!) |
Decoration |
||
1/2 | pc | fresh lemon |
1 | tbs | cowberries (I'd rather take more!) |
Wiener Schnitzel |
||
2 | pc | veal escalopes (140-160 g and cut 5 mm thick) |
100 | g | Flour (sieved, Typ 405) |
2-3 | pc | eggs (depending on size) |
2 | pinches | Paprika noble sweet (please add to egg, stir) |
2 | tbs | breadcrumbs (please add to egg, stir) |
140 | g | breadcrumbs |
250-300 | ml | sun flower oil (depending on pan size) |
60 | g | butter (I prefer to use nut butter!) |
Instruction
Potatoes prepare

Cook the potatoes in salted water in their skins, drain and peel. You can peel large potatoes first, cut them in half or quarters depending on their size, then cook them in salted water and drain them. Put the potatoes with the butter in a pan.
Cranberries and Lemon prepare

Cut lemon into quarters or cut out a lemon star. Prepare the cranberries, finely chop some parsley for the parsley potatoes. Make some parsley ready for decoration.
Schnitzel breading

Place the prepared slices of meat on cling film.

Cover the meat with cling film and beat carefully. Season the meat slices on both sides with salt and pepper.

Turn the slices of meat in flour, cooks call it flouring.

Pull the floured slices of meat through the egg. The entire escalope must be covered with egg on both sides.

Then turn the meat slices into breadcrumbs. Gently press the schnitzel into the breadcrumbs until it is evenly breaded.

Heat a pan with oil and fry the breaded slices of meat gently on both sides until golden yellow.
Serving

Heat the prepared potatoes in the pan and toss in the butter. Season with salt and pepper and finish with the finely chopped parsley.
Remove the baked escalopes from the pan, drain the oil, pour the nut butter into the pan and heat briefly. Swing the baked escalopes in the nut butter and season with salt, then place on the warm plates.
Serve with lemon and cowberries. Enjoy your meal!
6. Calories (kcal) Wiener Schnitzel with Potatoes and Parsley, Overview of Nutritional Values
7. More Recipes
Wiener Schnitzel detailed recipe with exact technical explanations
Wiener Schnitzel with parsley potatoes and cranberries
Schnitzel breading
Cordon Bleu recipe
Baked chicken recipe for breaded chicken
Turkey schnitzel with muesli panade
Schnitzel Parisian style
Matching potato salad recipes as an alternative side dish:
Bavarian potato salad
Swabian potato salad
Potato Salad with mayonnaise
Viennese potato salad
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