Wiener Schnitzel Recipe with Parsley Potatoes and Cowberries

Name: Wiener Schnitzel Recipe with Parsley Potatoes and Cowberries
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 Persons
Ingredients: Potatoes 350 g; Salt 1/4 tsp; Pepper 4 pinches; Sugar 6 pinches; butter 2 tbs; Parsley 1/2 bunch; fresh lemon 1/2 pc; cowberries 1 tbs; veal escalopes 2 pc; Flour 100 g; eggs 2-3 pc; Paprika noble sweet 2 pinches; breadcrumbs 2 tbs; breadcrumbs 140 g; sun flower oil 250-300 ml; butter 60 g

Wiener schnitzel with cranberries and potatoes. — Breaded veal schnitzel, originally served with parsley potatoes and cranberries.

Picture of Thomas Sixt Chef and Food Photographer

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!

The Wiener Schnitzel recipe with Parsley Potatoes and Cowberries is presented here in a short version. In addition there is a video and many step by step photos for the successful preparation. You prepare the original Wiener Schnitzel with veal schnitzel, the others … with pork, …with chicken and …with turkey schnitzel hot schnitzel Viennese style. Let’s go, today we’re cooking the finest breadcrumbs and we’re serving the classic side dish of buttered potatoes with parsley. Good success!

Viennese Schnitzel Original escalope viennese with potato salad — I will show you the original Wiener Schnitzel with potato salad elsewhere in a technically detailed version.

I will show you the original Wiener Schnitzel with potato salad elsewhere in a professionally detailed variant. Now I write you some experiences from the professional kitchen. I’ve worked in many star restaurants and I’m happy to pass on the tips I learned there, maybe I’ll get an invitation to a schnitzel dinner with you soon!

Table of Contents

Recipe
Comments, Cooking Questions and Answers
Print

1. Which Oil is the Right One?
2. Meat and Breadcrumbs
3. Breading done right
4. Schnitzel prepare Video
5. Recipe Wiener Schnitzel with Parsley Potatoes and Cowberries
6. Calories (kcal) Wiener Schnitzel with Potatoes and Parsley, Overview of Nutritional Values
7. More Recipes

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.

Fry the breaded meat in oil, then briefly toss in the nut butter. Now a breadcrumbschnitzel in star quality comes on the table.

Breaded meat and nut butter, Mr. Witzigmann is also pleased about this.

Wiener schnitzel on the plate served with cherries and parsley potatoes. — Breaded original Wiener Schnitzel with parsley potatoes and cranberries.

Breaded original Wiener Schnitzel with parsley potatoes and cranberries.

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…

Organic meat does you good and the planet good. Let the butcher prepare the slices for you. Take a special look at the breadcrumbs: The finer the breadcrumbs – please use real baker’s breadcrumbs and not coarse-grained industrial goods – the better the breaded schnitzel on the plate. The best breadcrumbs are called…Here’s the second trip to star gastronomy… Remove the rind from the fresh white bread and let it dry. The bread finely to bread crumbs process, these particularly fine crumbs call cooks: Mie de Pain.

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.

escalope-pan-meat-in-flour turning — The meat must always first in the flour, then in the egg, then in the breadcrumbs. This is the only way for the breading to stick to the meat.

The meat must always be first in the flour, then in the egg, then in the breadcrumbs. This is the only way for the breadcrumbs to adhere to the meat. Fry the meat in the oil and add the famous wavy breading. The breaded meat must float in the fat to make it really good. Heat the oil, put in the meat and toss the pan while frying.

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.

Servings 2 Persons

Calories 1279

Total Time 40 Min.

Recipe Wiener Schnitzel with parsley potatoes and cranberries. Use these instructions to prepare a breaded schnitzel with step-by-step instructions. Including video and professional chef tips!

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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

Prepare lemon — Lemon prepared as an accompaniment.

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

raw schnitzel to knock on cling film — Place the schnitzel on cling film.

Place the prepared slices of meat on cling film.

Schnitzel when knocking between cling film — Knock the schnitzel covered with foil.

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

Schnitzel turned in flour on a plate surrounding panier-strasse — The meat must always first in the flour, then in the egg, then in the breadcrumbs. This is the only way for the breading to stick to the meat.

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

Floured, raw schnitzel in the egg when turning — Turn the floured schnitzel in egg.

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

Schnitzel breaded with breadcrumbs ready to bake — Gently coat the schnitzel with breadcrumbs by pressing down gently.

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

Small veal Wiener schnitzel — Fry the schnitzel floating in the oil.

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