Wiener Schnitzel
with Parsley Potatoes
4 Servings
This is the third recipe in our recurring series, where Chef Markus prepares a classic Wiener Schnitzel with parsley potatoes. The video walks you through every step, revealing how this beloved dish achieves its crisp, golden crust and tender flavor.
From the Maison Ë Kitchen—Wiener Schnitzel
Remove the silver skin from the veal loin and cut it into 8 slices of about 70 g each. Place the schnitzels between two sheets of plastic wrap and pound them thin. Season with salt and pepper. Coat in flour, egg, and breadcrumbs, then fry in plenty of clarified butter until golden.
Tip:
Lightly moisten the meat with water before breading. This helps the breading stick better and puff nicely.
Wiener Schnitzel
- 600 g veal loin
- 4 eggs
- 100 g flour
- 300 g breadcrumbs
- Salt
- Pepper
- Clarified butter
Parsley
Potatoes
- 300 g potatoes
- 50 g butter
- 50 g parsley
- Salt
Wash and peel the potatoes, then cook them in salted water until tender. Drain, then finish with butter and chopped parsley.
Plating
Serve with a slice of lemon and lingonberries.