Jump to recipe
Yields:
1
This comforting two-part, meat and potatoes meal is easy to prepare and will please the whole family.
Advertisement - Continue Reading Below
Ingredients
Potato Marinade
- 1 cup Champagne vinegar
- 1/4 cup peanut oil
- 1 1/2 tsp. kosher salt
- 1/2 tsp. Freshly ground black pepper
- 3 Tbsp. sugar
- 1 small yellow onion
- 1 Tbsp. finely chopped thyme leaves
Fingerling Potatoes
- 1 lb. fingerling potatoes
- 3 clove garlic
- 3 sprig fresh parsley
- 2 Tbsp. kosher salt
Pork or Chicken Wienerschnitzel
- 4 pork or chicken scaloppini
- salt
- Pepper
- flour
- 2 eggs
- panko
- peanut oil
Directions
- Step 1Prepare 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 water and bring to a boil. Lower heat and simmer 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. Before serving, add to the reserved marinade for at least 20 minutes, then warm in a sauté pan over medium heat for about 30 seconds.
- Step 2To prepare Wienerschnitzel: Preheat oil to 375 degrees F. In a heavy, deep saucepan, season the chicken or pork 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 plate, garnish with remaining parsley and lemon wedges. Add a spoonful of warm potato salad to the plate.
Advertisement - Continue Reading Below
The 4th Of July Recipes Our Team Makes Every Year
Cosmopolitan
Jack Skellington Oreo Pops
“The Bear” Boursin Omelet
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below