Saleh’s Plate · By Saleh Alkhalifa

Austrian Wiener Schnitzel with Sliced Potatoes and Lemon

Cook Austrian Wiener Schnitzel with Sliced Potatoes and Lemon with Saleh’s Plate.

Ingredients

Wiener Schnitzel

  • 2 veal cutlets (or pork/chicken)
  • ½ cup (60g) all-purpose flour
  • 1 egg, beaten and 1 cup (100g) breadcrumbs
  • ½ tsp salt and ¼ tsp black pepper
  • ½ tsp paprika (optional)
  • 4 tbsp butter or vegetable oil (for frying)
  • 1 lemon wedge (for serving)

Sliced Potatoes

  • 2 medium potatoes, thinly sliced
  • 1 tbsp olive oil
  • ½ tsp salt and ¼ tsp black pepper
  • ½ tsp garlic powder (optional)
  • 1 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Toss sliced potatoes with olive oil, salt, pepper, and garlic powder. Arrange on a baking sheet in a single layer. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
  2. Pound veal cutlets to ¼-inch thickness. Coat each cutlet in flour, then dip in beaten egg, then coat with breadcrumbs. Heat butter or oil in a pan over medium-high heat. Fry schnitzels for 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels.
  3. Plate the schnitzel with baked potato slices. Garnish potatoes with fresh parsley and serve with a wedge of lemon.