Wienerschnitzel with braised potatoes

Wienerschnitzel with braised potatoes

The Scandinavian Cookbook
Lars Ranek

Although this dish originates in Vienna, it has become a classic served throughout Europe and illustrates the extent to which European countries have influenced each other in developing food culture. It is important, I think, to broaden your horizons and at the same time preserve tradition. When it comes to food, I believe you have to be familiar with your own cuisine but also keep developing it to a modern and healthy standard.


Quantity Ingredient
700g potatoes
4 thin veal escalopes
200g fresh breadcrumbs
2 eggs
100g butter
4 lemon slices
8 anchovy fillets
2 tablespoons capers


  1. Boil the potatoes in a large pan of salted water until just tender, then drain them. When they are cool enough to handle, peel them and keep them warm.
  2. If the veal escalopes are not already paper-thin, beat each one with the flat of a heavy knife or a meat mallet.
  3. Put the breadcrumbs on a wide dish or plate and season with salt and freshly ground pepper. Beat the eggs together in a bowl. Dip the escalopes one at a time into the beaten eggs until completely coated, then lay them in the breadcrumbs and press the crumbs into the veal until evenly coated.
  4. Divide 50 g of the butter between two frying pans and heat until melted. When hot, add the wienerschnitzel – two to each pan – and cook for about 3 minutes on each side. Make sure that they stay golden and do not start to turn dark brown – if necessary, lower the heat.
  5. Lift the wienerschnitzel from the pans and set aside in a warm place. Add the remaining butter to the pans and allow it to melt, being careful not to burn it. Add the potatoes to the pans, stir gently to coat, then season with pepper.
  6. Arrange the wienerschnitzel on four plates. Place a slice of lemon, two anchovy fillets and some capers on each one and serve immediately with the potatoes and butter sauce.
Trine Hahnemann
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