Chef Norbert Gandler of ISCAHM Prepares Vienna Schnitzel with Warm Potato Salad
One of the very famous Austrian dishes out there is the Schnitzel, also considered as Austira’s national dish. It’s a simple dish made from a thin breaded meat, and usually served with a side dish like salad.
The Schnitzel is really easy to make. Just follow Chef Norbert Gandler’s video below and you can make one too.
1.2Kg Boneless Pork Loin, trimmed
200g Bread crumbs
100g All Purpose Flour
1 1/2 Lemon
120mL Oil, for frying
Cut pork loin into escalope size.
Flatten pork loin with a mallet.
Break eggs and whisk them.
Prepare flour, bread crumbs, milk and eggs in three separate containers.
Season escalope with salt and pepper.
Dredge in flour, milk, egg and bread crumbs just before cooking.
Cut lemons into wedges.
Heat up oil in a frying pan.
Fry schnitzel until golden brown.
Heat up butter in a separate pan and pour some over schnitzel just before serving.
Garnish with lemon wedges.
Warm Potato Salad Ingredients
200g White Onions
100g Bacon, sliced
150mL Olive or sunflower oil
Parsley or chives
300mL Beef or chicken stock
Wash, rinse, sanitize and boil potatoes in the skin starting with cold salted water.
Wash, rinse, sanitize onions, parsley or chives and chop finely.
Cut bacon into brunoise size (1mm thick)
Peel warm potatoes and slice them evenly
Sauté bacon in butter until fat is rendered.
Add chopped onions and continue sautéing until onions are translucent.
Add mustard, vinegar and beef or chicken stock and reduce by half.
Pour hot dressing on top of warm potatoes.
Add some olive or sunflower oil.
Mix well carefully
Add chopped parsley or chives.
Season to taste with salt and pepper.