It's mostly served with potato salad or sometimes with french fries. Steamed potatoes with browned butter and green salad is also ok. I was going to suggest potato salad, too! My usual schnitzel place serves it with potato salad not warmed at lunch, but roast potatoes at dinner. I agree to the above. My roots are moravian and rice was indeed the only affordable ingredient for most people and had nothing to do with war-time need.
It was served with lots of fat - preferably butter - and just on Sundays or religious holidays. Sauerkraut with Schnitzel is a no no, absolutely unusual like herring with jam.
Thanks to everyone for excellent advice! At first I felt a tad confused because there seems to be so many different opinions on how this dish should be done — but the more I read, and re-read this thread, they all look so damn tasty, I'm thinking, I'm gonna have nothing but Schnitzel for the next couple of weeks.
English cucumber and red onions thinly sliced and marinated in apple cider vinegar. And veal scallopini dredged in flour seasoned very gently with salt and pepper, dipped in beaten eggs no water , and covered with Japanese Panko breadcrumbs, with a little finely chopped parsley — and parsley added on the plate as well as lemon juice.
Adding parsley to the crumbs was probably not a good idea — the parsley tends to get burned by the time the cutlet is done. They were also quite under-seasoned, and I notice someone in this thread saying to add the seasoning to the egg mixture, rather than the flour, so maybe I'll try that next time — as well as just using more of it.
The Panko crumbs were fantastic. The overall texture is quite different from normal crumbs, so someone who's really hooked in the traditional style might not go for it, but I loved it as did my guests.
Next time around, while I won't add anything to the crumbs, I think I'll add more seasonings to the eggs or flour — not just salt and pepper, but maybe a pinch of cayenne or hot paprika, maybe some thyme. I'll have to think about that. For sides, I really like the idea of a potato salad — that would be very practical, to be done ahead of time. Of course, I want to try the spaetzle too Now, the use of veal scallopini was an oversight I figured this would be easier, since they're already flattened — but they were really small.
I've used these before for Saltimbocca, but I don't remember them being so small. So instead of making a few, big slabs of Schnitzel, I ended up with about 20 really small ones. It completely threw my timing off, and was a lot more work. Help: Side dishes for Wiener Schnitzel. Share More sharing options Followers 1. Recommended Posts. Grub Posted March 18, Posted March 18, Any suggestions, please?
Link to comment Share on other sites More sharing options Those cutlets look so scrumptious and crispy on the outside moist on the inside.
A great meal for any family that loves chicken or veal. I used to work in an Italian restaurant and we had homemade weiner schnitzel on the menu. It was so good! Ony of my favorite meals! Love the result and all the details in your steps — makes it really easy to try schnitzel just the way you make it!
This site uses Akismet to reduce spam. Learn how your comment data is processed. This post may contain affiliate links. Read full disclosure. Pin Recipe. Description Schnitzel is beautifully golden and extra crunchy! Scale 1x 2x 3x. With a whisk, beat the eggs well. BOWL 2: Add breadcrumbs to the bowl. BOWL 3: In this bowl, mix the flour and spices together. There should be just enough oil so that the cutlets can gently float around as they cook. Work with one cutlet at a time. Dredge it in flour so all sides are coated.
Dip the floured meat into the whisked eggs. Make sure all sides are completely covered in egg. Submerge the veal cutlet in the mound of breadcrumbs. Take potatoes to new levels of heaven with this recipe for hasselback potatoes. Be a little bit fancy with this super simple French onion potato bake recipe.
Put these Paris mashed potatoes on the menu tonight, sit back and soak up the adulation. Try this broccoli with garlic and almonds recipe here. Roasted vegetables with chives Who knew that a simple herb like chives could do such wonders to roast veggies? Enjoy the recipe for roasted vegetables with chives here.
Peas and bacon You could whack some frozen peas in the microwave OR you could try this marriage made in heaven — sweet peas with salty bacon. Click here for the peas and bacon recipe.
Maple-roasted pumpkin Oh my! Crispy onion rings Naughty but oh-so-nice. Who knew they could be so easy to make? Click here for this Crispy onion ring recipe. Polenta chips No longer just the preserve of trendy restaurants, polenta chips are soooo simple to whip up and make a nice change from your regular hot chips. Have a go at making polenta chips with this recipe. Zucchini and eggplant gratin Such an easy way to get a double whammy of veggies into the kids, this side is a meal in itself plus the cheesy tomato sauce goes exceptionally well with whatever schnitzel recipe tickles your fancy.
Enjoy the sight of plates scraped clean with this zucchini and eggplant gratin recipe. Related Posts. Gingerbread Men Cookies Ingredients Jar. Bavarian potato salad Swabian potato salad Potato Salad with mayonnaise Viennese potato salad. Leave a comment Cancel reply.
Your email address will not be published. Wiener Schnitzel Recipe with Parsley Potatoes and Cowberries Breaded veal schnitzel, originally served with parsley potatoes and cranberries. Table of Contents Recipe Print 1. Which Oil is the Right One? Meat and Breadcrumbs 3. Breading done right 4.
Schnitzel prepare Video 5. More Recipes. Wiener Schnitzel Recipe with Parsley Potatoes Recipe with video and step by step photos for breaded veal escalope with potatoes and parsley. 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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