GMA Recipe: Wienerschnitzel with Warm Potato Salad

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Wienerschnitzel with Warm Potato Salad
From chef and author Wolfgang Puck
1998

Ingredients

4 - 6 oz. pieces of veal (chicken or pork cutlets)

1 cup flour

2 cups bread crumbs

2 eggs

1/2 cup milk

salt

white pepper

chopped parsley

whole parsley leaves

1 cup olive oil (for cutlets)

1-1/2 pounds of fingerling or russet potatoes

1 med. onion, diced

1/2 cup chicken stock

1 tbsp. Dijon mustard

4 tbsp. balsamic vinegar

2 tbsp. olive oil (for salad)

2 lemons (garnish)

Directions

1. Wash the potatoes, put in salted water with a sprig of rosemary and 1/2 bulb of garlic. Cook until tender. Let them cool, then slice.

2. Pound the veal pieces until very thin. (Use plastic wrap on top and bottom of veal.)

3. Mix together the eggs and milk.

4. Season the veal with salt and pepper. Dip the veal in flour, then the egg and milk mixture, then in the bread crumbs.

5. Heat the oil in a saute pan and cook the veal. Once each piece is nicely browned, turn them over to finish cooking.

6. Put the veal on a plate and garnish with whole parsley leaves and lemon.

7. To make the potato salad, take the sliced potatoes, put them in a large pan with the chicken stock, and some salt and pepper. Over low heat, add the oil, balsamic vinegar, mustard, the chopped onion and chopped parsley.

Yields 4 servings