Weiner Schnitzel With a Proper Potato Salad Recipe #365516
My adaptation of Huey's Weiner Schnitzel with a Proper Potato Salad. It is the homemade mayonnaise that makes this potato salad particularly delicious - or as Huey described it "proper" - and making it in a food processor couldn't be easier, although it could, of course, also be made by hand. Huey opts for vegetable oil here rather than olive oil as he insists that it can more effectively be flavoured with other ingredients such as herbs and garlic. The bacon he panfries in olive oil and then adds to the hot potatoes which readily absorb the bacon juices. The leftover eggwash he suggests saving and later adding to some extra eggs to make scrambled eggs. To avoid getting lumps in the breadcrumbs, he suggests using one hand for dipping each schnitzel in the flour and egg and the other hand for dipping the floured, egged schnitzel into the breadcrumbs. If you want to enjoy the potato salad at its most flavoursome, it is essential that it NOT be placed in the fridge but that it is made and eaten on the same day.
20 min | 10 min prep
SERVES 4
- 12 baby potatoes, peeled & halved
- sea salt, to taste
- fresh ground black pepper, to taste
- 3 eggs
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- 500 ml vegetable oil
- 2 lemons
- 2 tablespoons olive oil
- 2-3 slices bacon, rashers rindless, sliced
- plain flour, for flouring schnitzels
- 1/4 cup milk
- breadcrumbs, for crumbing
- 1 tablespoon fresh parsley, chopped
- 4 veal schnitzels
- 2-3 spring onions or green onions, chopped
- Cook the potatoes in lightly salted boiling water until tender; then drain them well and set aside to cool a little.
- To make the mayonnaise, whiz up 2 eggs and 2 egg yolks with the mustard, garlic and a pinch of salt in a food processor for 1 minute, then pour the vegetable oil through the feeder tube, a little at a time, while continuing to mix the other ingredients; add the juice of half a lemon (depending on size), and salt and freshly ground black pepper, to taste; briefly whiz to combine lemon juice, salt and pepper and taste to check that the seasoning is as you like it.
- Heat 3/4 tablespoon of the olive oil in a non-stick pan and sauté the bacon until it is crisp and golden; toss the potatoes, bacon and spring onions in a bowl, together with the mayonnaise to taste; Set aside (but not in the fridge).
- Put the seasoned flour in a large bowl, the egg mixed with milk in another bowl, and the breadcrumbs with parsley in a third bowl.
- Flour the schnitzels, one at a time, dip them in the egg wash and then in the breadcrumbs. (If time permits, place them on a tray and refrigerate for 10-15 minutes to set the crumbs.).
- Heat the remaining olive oil in a large non-stick pan and make sure that the oil is really hot before adding the schnitzels so that the surface of the schnitzels is immediately sealed; depending on the size of the pan, they may best be panfried in batches; when taken out of the pan, drain the schnitzels well on kitchen paper towels (keeping warm in the oven, if necessary).
- To serve, place the schnitzels on individual plates with a mound of the potato salad and a lemon wedge on the side.
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5 stars