Wiener Schnitzel with Potato Salad – Viennese classic

Wiener Schnitzel with Potato Salad - Viennese classic
Reading time 3 minutes

Wiener Schnitzel with Potato Salad is a Viennese classic from the Austrian cuisine. Our friend Chirine took the time to share this delicious Austrian recipe and some cooking secrets in how to make it. Living in Ireland, Chirine knows the challenges of having to find the right ingredients to make this food from back home.

Famous Schnitzel legend

According to legend, the creation/discovery of the Schnitzel has its origins in the 19th century. Austrian general Josef Radetzky, upon his return from Italy, wanted to replicate an Italian version similar to schnitzel called “Milanese veal cutlet” that he ate while there.

Wiener Schnitzel and modern Austria

This dish is essentially a pan-fried veal cutlet (embedded in egg, flour, and breadcrumbs), usually served with potato salad. It is an emblematic dish of Austrian culture and it even has its own day – 9th of September “National Wiener Schnitzel Day” and an event online called “Schnitzel Museum”, dedicated to promoting it.

Nowadays, the term “‘Wiener schnitzel” is legally protected under Austrian and German laws. This term only refers to the use of veal as the main meat. If you use pork for e.g. which is a popular substitute, the term changes to “Wiener schnitzel vom Schwein” or simply “schnitzel”.

Now that you got some background for this food, let’s try and make it!


Wiener Schnitzel with Potato Salad- Viennese classic

The most difficult part is to find and use the right ingredients. There are different sides you can eat the Schnitzel with, but here we bring you a classic potato salad to add some freshness to the dish.

Ingredients for the Wiener Schnitzel

  • 750 g Veil (1 cm thick, steak cut) Traditionally we use Flank steak or skirt steak (Veil). Alternatively use Pork (a similar piece to flank); Don’t use beef or chicken (That would be the same as using an Irish Whiskey for a Whiskey with Coke)
  • 2 Eggs
  • Flour
  • Breadcrumbs
  • Traditionally we use some “Semmel” that are 2 or 3 days old. In Ireland, you can buy the ready to use breadcrumbs from Dunnes Stores or buy a baguette a few days ahead. Then wait until it is very, very dry and process it in a food processor. Do not use Panko breadcrumbs
  • Oil for deep-frying. Traditionally we use pork lard. Sunflower oil is used as an alternative


Do the following steps one at a time.

  1. Place the first Schnitzel on your cutting board and cover with Clingfilm. Use a saucepan or a “meat hammer” and flatten the Schnitzel until 6mm thick.
  2. Salt equally on both sides. Roughly beat the eggs with a fork and add a splash of sparkling water. On a separate plate, pour in the flour. Cover the Schnitzel with flour on both sides and right afterward cover with the egg mixture before placing them into the breadcrumbs. Make sure the entire Schnitzel is fully covered with breadcrumbs (press down with your fingers).
  3. Before frying the Schnitzel in hot oil (180 degrees C) carefully shake it, to get rid of non-sticking breadcrumbs. Place the Schnitzel in the oil and deep fry it for 3-5 minutes (depends on the thickness of the steak and oil temperature). Flip it carefully halfway through. Once the Schnitzel has a golden-brown color outside, remove it from the oil and place it on some kitchen towels to get rid of the oil.

Ingredients for the Potato Salad

  • 0.3 L Beef stock. Optional, but if you use it, only use self-made one, nothing store-bought, they are too intensive and salty and will ruin the salad
  • 1/16 L Vinegar (5%)
  • Traditionally we use something called Hesperides’ vinegar (couldn’t find it here in Ireland yet). As an alternative use any white wine vinegar that is not too acidic
  • 1 kg of Potatoes. Use spuds that are the least starchy you can find
  • 1/16 L Vegetable Oil. Traditionally we use Sunflower oil
  • 70 g Onions (yellow or red, finely chopped)
  • Pinch of salt and pepper


  1. Warm the beef stock and add vinegar, salt, and onions
  2. Cut the slightly warm spuds/potatoes (as thick as the back of a knife) directly into the beef stock and let sit in there for 30 minutes, stirring occasionally
  3. Next, add the oil and season with salt and pepper

Bon apettit (we would recommend to eat this along with a nice cold fresh beet)

In case you’re looking for some unique recipes to boost your tapas night with friends, have a look on our tasty Pastéis de Bacalhau recipe.

Stay tuned/Stay hungry for our next international recipe coming soon.