Schnitzel with Pan Fried Potatoes and Peas

If you love to cook, do you ever cook with friends? We are fortunate to have a group of friends that we’ve been cooking with for over 20 years. Recently our good friends, who have lived and traveled all over the world came to share one of their favorite recipes with us, Traditional Weiner Schnitzel or Schnitzel. A dish with origins back to Vienna and Germany.

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There are a lot of steps but if you prep well they go very fast. Start by readying the breading for the veal. One 3 separate plates, place the flour/salt/pepper, bread crumbs/panko and then the eggs, beaten just a bit.

Our happy chefs who so kindly brought all the ingredients, cooked with us and shared their recipe.

Before cooking the veal, finish the potatoes. After boiling and draining, once they are cool enough to handle, cut them into cubes.

In a heavy bottom skillet heat the 2 tablespoons of oil over medium heat. Spread the potatoes out in an even layer. Let them brown for a few minutes before turning them, to prevent sticking.

The potatoes should be crispy on the outside but still tender on the inside. Once they are fully cooked, set aside while finishing the veal.

Back to the veal. The next step is to tenderize the meat by pounding with a meat tenderizer. I liked this method, of putting the veal between plastic wrap. Do one piece at a time and set aside until all the meat is complete.

Next, salt and pepper both sides of the meat well.

Creating a process, dip the veal into the flour first, then the eggs and then the bread crumbs. Set all the pieces on a baking sheet covered with parchment paper until complete.

Place about 1/2 an inch of canola or vegetable oil in a heavy bottom skillet on medium heat. Cast iron works best. Once the oil is very hot, add the veal. You can place more than one piece of veal in the skillet, but don’t crowd the pan.

Did you know that when German settlers established roots in the Texas Hill Country, it is thought that Schnitzel was the origin of what eventually became Chicken Fried Steak?

Have a rack ready for the finished pieces while you continue to cook the remaining veal. At this point the peas should be cooked and the potatoes finished frying.

The last step is to plate the dish along with the peas and potatoes. Since our friend is from Sweden, he completes the dish the Nordic way placing capers, lemon and a couple of anchovies on top. These ingredients are all optional but they really add to the overall flavor. It’s a delicious dish that we will keep on repeat around here and we hope you enjoy it too!

Yield: 4

Author: Deb Jansson

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Wiener Schnitzel with Pan Fried Potatoes and Peas

Schnitzel - a traditional German dish served with a Nordic twist. Easier to make than you'd think and so delicious!

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 4-6 pieces veal, thinly sliced then tenderized with a meat pounder
• 4-6 Yukon gold potatoes, par boiled
• 2 tablespoons (plus more for frying the veal) Canola oil
• 2 eggs, beaten
• 3/4 cup (or more) Flour
• 1/2 cup (or more) Panko
• 1/2 cup (or more) Bread Crumbs
• Salt and Pepper
• Frozen peas, cooked to package directions
• Capers, Lemon slices and canned anchovies for serving

Instructions

Potatoes

1. Start with the potatoes. Boil the potatoes with the skins on for 10-12 minutes.
2. Once the potatoes are slightly tender, drain, peel, and cut into cubes. In a heavy (preferable cast iron) skillet heat the 2 tablespoons of canola oil over medium heat. Add the cubed potatoes. Fry for 4-5 minutes on on side, being careful not to burn. Turn and continue cooking, until the potatoes are browned on all sides, but not to the point of falling apart. Remove from the heat and set aside until ready to serve.

Schnitzl

1. Prepare the dredging on 3 separate plates or shallow dishes. In dish #1 add the flour, salt and pepper. Whisk together.
2. In the next shallow dish mix the Panko and Bread Crumbs. Using your hands mix together, grinding the crumbs a little finer.
3. In a 3rd shallow dish add the 2 eggs and whisk together.
4. Salt and Pepper the veal on both sides. Set aside on a baking sheet, separated with pieces of parchment paper, while finishing the potatoes as the veal cooking will move very fast.
5. Set up clean parchment paper on another baking sheet. Dip the first piece of veal in the flour, then the egg and finally the crumbs. Set on the clean parchment paper. Repeat the process until all the veal is beaded.
6. In a separate large cast iron skillet, heat 1/2 inch of canola oil over medium heat (the exact amount will vary depending on the size of the skillet). Using tongs, carefully place the first place of veal in the hot oil. If there is room in the skillet, place another piece, careful not to crowd. Cook for 3-4 minutes until brown and turn. Cook on the other side for 3-4 minutes more. When each piece is done, place to a cooling rack. Repeat until all the veal is cooked.
7. To serve, plate individual dishes. Top with, Capers, Lemon and Anchovies. Serve with the Potatoes and Peas on the side. Enjoy!