Original Wiener Schnitzel with potato salad

Preparation of the original Wiener Schnitzel

Place the schnitzels between two layers of cling film and very carefully flatten them to 3–4 mm thick using a medium-weight frying pan or sauté pan. Prepare three plates with flour, beaten eggs, and breadcrumbs.

Season the schnitzels with salt, dredge them in flour, and shake off any excess. Dip them in the beaten eggs, then coat them in breadcrumbs. Each of the three coatings must be applied completely; the faster you work, the better the breading will be.

Heat the lard to 170°C in a large, deep frying pan (use a thermometer) and fry the schnitzels until golden brown. Shake the pan occasionally to allow the hot fat to slosh over the tops of the schnitzels and keep them moving. This method is called "souffléing" – it ensures a perfect, light and crispy coating.

When turning the schnitzel, do not pierce it with a fork or similar utensil, because then it will not form the typical waves and bubbles that make the schnitzel a schnitzel.

Carefully remove the schnitzel from the hot fat, drain on kitchen paper, and serve with lemon wedges and potato salad.

Preparation of the potato salad

Cover the potatoes with salted water in a pot and cook until soft, but not too soft (depending on the size of the potatoes, 30-40 minutes).

Peel the potatoes while still warm and cut them into slices about 5 mm thick; otherwise, they will lose their firmness. Mix together beef broth, vinegar, oil, salt, pepper, sugar, onion, and chives to make a marinade, and gently fold it into the potatoes.

If desired, this potato salad can be complemented with lamb's lettuce. The dressing gets a Styrian touch from the pumpkin seed oil.