A few years ago I went to Germany and tried Wiener Schnitzel for the first time.  I loved the simplicity of the dish along with the sides that accompanied it.  As soon as I got home I wanted to recreate the dish, down to the lingonberry jam that was served on the side of the schnitzel.  I took liberty with how I made the German potato salad, because I like to mix things up just a little.

Wiener Schnitzel Ingredients

• 4 veal cutlets, thin and pounded to tenderize
• Salt
• 1 cup flour
• 2 eggs, lightly beaten
• 1 cup panko breadcrumbs
• 3 tbs. butter and 3 tbs. olive oil
• half lemon
• fresh parsley to top
• lingonberry jam to serve

Wiener Schnitzel Recipe

Take the veal out of the fridge 30 minutes before you cook the meat to bring to room temperature.  You will need three shallow dishes for this process.  In the first dish put the flour, salt and pepper, in the second dish crack and beat the eggs and in the third dish add the breadcrumbs.  Put the butter and olive oil in a frying pan and bring to a medium high heat.  Dredge the veal in the flour, then the eggs and then the breadcrumbs.  Once the oil has started to shimmer fry the veal for approximately one to two minutes on each side.  Once the veal is cooked place on a pan lined with paper towels to soak up excess oil.  Serve hot with a sprinkle of parsley and a spray of lemon juice and a side of lingonberry jam.

German Potato Salad Ingredients

• 3 pounds yukon gold potatoes
• 1 vidalia onion, chopped
• 1/2 pound pancetta, diced
• 2 tbs. butter
• 2 tbs. olive oil
• 1/2 cup apple cider vinegar
• 2 tbs. red wine vinegar
• 1 tbs. Worcestershire sauce
• 1 tbs Dijon mustard
• Salt and freshly ground pepper
• 6 green onions, thinly sliced
• 1/4 cup chopped fresh parsley leaves

German Potato Salad Recipe 

Cube the potatoes, with the skin on, and cook through in boiling water.  In a large dutch oven at a medium-high heat add the butter and olive oil until it shimmers, then add the pancetta and cook until crispy.  With a slotted spoon take the pancetta out and put in a bowl but leave the drippings and oil in the pan.  Add the chopped vidalia onion to the pan and cook until the onions become translucent.  Once the potatoes have cooked drain from the water and add directly to the pan of drippings and onions and toss the potatoes thoroughly.  In a small mixing bowl add the apple cider vinegar, red wine vinegar, Worcestershire sauce, Dijon mustard and salt and pepper.  Add the sauce to the pan of potatoes and onions and coat thoroughly.  Finish the potato salad with the pancetta, green onions and fresh parsley.  Serve warm.

I hope you enjoy these recipes as much as I do!!