Viennese veal schnitzel with lukewarm potato and gherkin salad & cranberries

A Viennese classic for autumn days and a New Zealand wine with notes of green apple and white pepper

A New Zealand wine is paired here with a great classic of Viennese cuisine. The veal escalope is tenderised until paper-thin, coated in flour, egg and breadcrumbs, and deep-fried in plenty of clarified butter until the coating turns a golden yellow and begins to crisp up, separating from the meat. It is served with a lukewarm potato and cucumber salad dressed with stock, vinegar and dill, which has a juicy and pleasantly tangy flavour, and a spoonful of cranberries for a fruity note. A squeeze of lemon over the schnitzel makes the dish light and fresh. The recipe is designed for two people and is easy enough even for beginners, provided you tenderise the meat thinly and the fat is hot enough. A dry white wine with crisp acidity turns this traditional pub dish into a real treat for cool autumn days.

Ideal wine pairing: Seifried Nelson Grüner Veltliner (Nelson, New Zealand)

Aromas of blossom, green apple, almonds and a hint of white pepper rise from the glass – this is the scent of a Veltliner that comes not from Austria, but from New Zealand’s South Island. On the palate, the wine is fresh and lively, with a zesty, finely integrated acidity of 5.1 grams and just 0.7 grams of residual sugar, making it distinctly dry. It was matured in stainless-steel tanks, which keeps it pure and fruity, with no hint of oak. With 13.0 per cent alcohol, it has enough body without feeling heavy. This pairs well with Wiener schnitzel, as the acidity cuts through the breadcrumb coating and clarified butter, the white pepper echoes the pepper in the cucumber salad, and the almond notes harmonise with the crispy crust. The cranberries and lemon juice are also echoed in the green apple notes. Wine Orbit awarded the 2022 vintage 93 points, and it won a silver medal at the New Zealand International Wine Show in 2023. Serve it at 8 to 10 degrees.

The recipe:

Viennese veal schnitzel with lukewarm potato and gherkin salad & cranberries

This veal Wiener schnitzel is breaded in the traditional way and fried in clarified butter until the breadcrumb coating is golden brown and forms delicate ripples. The veal cutlets, taken from the top round, are tenderised until thin, coated in flour, egg and breadcrumbs, and fried only briefly so that the meat remains juicy. The lukewarm potato and gherkin salad is made with waxy potatoes, warm stock, vinegar, mustard, gherkins and dill. Cranberries and lemon wedges round off the dish. The recipe serves two, is easy enough for beginners to master and pairs perfectly with a fresh white wine with a crisp acidity.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Cuisine Austrian, European

Servings 2 people

Calories 910 kcal

Equipment

• 1 Fleischklopfer
• 1 Frischhaltefolie
• 3 tiefe Teller zum Panieren
• 1 Große tiefe Pfanne
• 1 Topf für die Kartoffeln
• 1 Salatschüssel
• 1 Gurkenhobel oder scharfes Messer
• Küchenpapier

Ingredients

  

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FOR THE SCHNITZEL:

• 2 Veal cutlets from the top round approx. 150 g each
• 50 g Flour
• 2 Eggs
• 100 g breadcrumbs
• 250 g Clarified butter
• Salt Pepper

FOR THE POTATO AND CUCUMBER SALAD:

• 400 g waxy potatoes
• 1 small cucumber approx. 250 g
• 1 small onion
• 150 ml hot beef or vegetable stock
• 3 tablespoon of white wine vinegar
• 1 TL medium-hot mustard
• 3 Tablespoon of rapeseed oil
• 1 A pinch of sugar
• 1 Tablespoon of dill
• 2 A tablespoon of chives
• Salt Pepper

FOR SERVING:

• 4 A tablespoon of lingonberries from a jar
• 1 Organic lemon
• A few dill sprigs

Instructions

 

PREPARATION:

• Place the veal cutlets (2) between two layers of cling film and pound them evenly with a meat tenderiser until they are about 4 mm thick.
• Season the cutlets on both sides with salt and pepper.
• Place the flour (50 g), the beaten eggs (2) mixed with 1 tbsp water, and the breadcrumbs (100 g) in three deep plates.
• Slice the cucumber (1), mix with 1 tsp of salt, leave to stand for 10 minutes, then squeeze out the excess liquid thoroughly.
• Finely dice the onion (1).
• Dill (1 EL) und Schnittlauch (2 EL) fein hacken.
• Cut the lemon (1) into wedges.
• Heat the stock (150 ml).

COOKING STEPS:

• Cook the potatoes (400 g) in salted water for 20 minutes, drain, leave to steam off briefly and peel whilst still warm.
• Cut the warm potatoes into thin slices and place them in a bowl.
• Mix together the stock, vinegar (3 tbsp), mustard (1 tsp), sugar (a pinch), onion, salt and pepper, and pour over the potatoes.
• Add the rapeseed oil (3 tbsp), mix gently and leave to stand for 15 minutes.
• Fold in the cucumber, dill and chives, then season the salad to taste.
• First coat the cutlets in flour and tap off any excess.
• Then dip it in the egg and, finally, coat it in the breadcrumbs without pressing them down.
• Heat the clarified butter (250 g) in a deep frying pan to 170 °C.
• Place the cutlets in the pan and fry for 2 to 3 minutes, gently swirling the pan so that the breadcrumb coating forms ridges.
• Turn the cutlets over and fry for a further 2 minutes until golden brown.
• Leave to drain on kitchen paper and serve straight away.

SERVE:

• Place the schnitzels in the centre of pre-warmed plates.
• Place a lemon wedge next to each one.
• Spoon the lukewarm potato and gherkin salad onto the plate next to the schnitzel.
• Place the cranberries (2 tbsp each) in small dollops around the edge of the plate.
• Garnish with dill sprigs and serve straight away.

SIDE DISHES:

• Lamb’s lettuce with pumpkin seed oil
• Apple horseradish
• Butter peas

Nutrition

Calories: 910kcalCarbohydrates: 64gProtein: 52gFat: 48g

Keyword Cranberries, Fall Recipe, Grüner Veltliner, October recipe, Potato and cucumber salad, Veal schnitzel, Veal Viennese Schnitzel, Viennese Schnitzel, Wine from New Zealand, Wine to go with schnitzel

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