Wolfgang Puck Recipes

	Slice the cooked potatoes into 1/4-inch thick round slices.
	Dredge the veal scaloppini first through the flour.
	Then dip in the egg wash.
	Finally coat with panko or breadcrumbs.
	Score the coated scaloppini with four shallow knife cuts in a cross-hatch pattern to help prevent curling while cooking.

Wienerschnitzel with Warm Potato Salad

Serves 4

This is a recipe from my childhood, an Austrian classic. It’s one of the most popular dishes at Spago where we serve it with mache, frisée, balsamic vinegar and pumpkinseed oil. But for me, it’s perfect with just a fingerling potato salad.

Ingredients

Potato Marinade:

1 cup Champagne vinegar
1/4 cup peanut oil
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons sugar
1 small yellow onion, 1/4-inch dice
1 tablespoon finely chopped fresh thyme leaves

Fingerling Potatoes:

1 pound fingerling potatoes, washed
3 garlic cloves
3 sprigs fresh parsley
2 tablespoons kosher salt

Veal Wienerschnitzel:

4 8-ounce veal scaloppini
Salt and pepper
Flour for dusting
2 eggs, plus 2 tablespoons water, beaten, for egg wash
Panko, processed into fine crumbs, or fresh dried white breadcrumbs
Peanut oil for frying
Deep fried parsley leaves for garnish
Lemon sections for garnish
Fresh minced parsley for garnish

Prepare the marinade. In a bowl, combine all the ingredients. Whisk until well blended. Set aside.
In a large saucepan, combine the potatoes, garlic, thyme and salt. Cover with enough water and bring to a boil. Lower to a simmer and cook about 8 minutes, or until just done. (Do not overcook). Strain and allow to cool at room temperature. Slice into 1/4-inch thick round slices. Add to the reserved marinade for at least 20 minutes before serving.
Preheat oil to 375° F. in a heavy, deep saucepan.
To prepare Wienerschnitzel: Season the veal scaloppini with salt and pepper. Dredge in flour. Dip in egg wash. Coat with panko or breadcrumbs. Score the coated scaloppini with four shallow knife cuts in a cross-hatch pattern to help prevent curling while cooking. Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain.

Place one Wienerschnitzel on each of four dinner plates. Garnish with fried parsley leaves and lemon sections. In a sauté pan over high heat, warm the marinated potatoes for about 30 seconds. Divide onto the four prepared plates.

Wine Recommendation:

If you’ve never tried an Austrian wine then this dish gives you a good place to start. I like Austrian white wines with my Wienerschnitzel so you may want to look for names like Knoll, Prager and Tement. The Rieslings are fruity with good body and surprisingly dry. The Chardonnays and Sauvignon Blancs are also very good. None are expensive so it’s an affordable experiment and who knows what you might find!