Wiener Schnitzel with Caper Potato Salad

Method

1. Peel and cut the potatoes into 1.5cm cubes. Place in a large pot of cold water. Bring to a boil, reduce heat to medium, and cook for 10-12 minutes until tender but holding their shape. Drain and fluff with a fork to release steam. Season lightly with salt and let cool to room temperature.

   Tip Piercing the potatoes is not necessary; gentle shaking in the pot prevents uneven cooking.

   8 min

2. While potatoes cool, make the dressing. In a small bowl, whisk together the vinegar, Dijon mustard, lemon zest, and a pinch of salt. Whisk in the oil from the capers slowly to emulsify. Add the chopped capers and mix well. Taste and adjust with a little more salt or vinegar if needed.

   Tip Using oil from the caper jar creates a richer, more cohesive dressing than neutral oil.

   4 min

3. Toss the cooled potatoes with the shallots and parsley. Fold in the dressing carefully, ensuring each cube is lightly coated. Taste and adjust seasoning. Set aside covered while you prepare the meat.

   Tip Fold rather than stir to keep the potato cubes intact and avoid bruising them.

   4 min

4. Set up three wide, shallow dishes in a row. Place flour in the first, whisk two eggs with buttermilk and a pinch of salt in the second, and the third is reserved for dipping. Season the veal cutlets with salt and pepper on both sides. Dredge each cutlet in flour, shaking off excess.

   Tip Use wide dishes to avoid overlapping the meat, which keeps the coating even.

   5 min

5. Dip the floured cutlets into the egg mixture, letting the excess drip off. Allow the egg to set for 30 seconds for better adhesion. Transfer to a clean plate. Repeat for all cutlets, returning floured pieces to the flour dish if the egg tears.

   Tip Do not rush this stage; letting the egg set slightly reduces flaking in the fryer.

   3 min

6. Pour oil into a heavy pot or Dutch oven to a depth of 2cm. Heat to 175°C. Use a candy thermometer to verify. Carefully slide one cutlet into the oil. Fry, turning once, for 3-4 minutes until deep golden brown and crisp. Drain on a wire rack over a tray.

   Tip Frying one at a time prevents temperature drop, ensuring an even golden crust.

   10 min

7. Repeat the frying for the remaining cutlets. Keep the cooked schnitzel warm on a low oven or under foil. Season the crispy exterior with a sprinkle of salt just before serving. Keep the potato salad refrigerated until ready to plate.

   2 min

8. To serve, place a lemon slice on top of the schnitzel. Serve immediately with the potato salad on the side. Ensure the oil in the fryer was hot enough; undercooked coating tastes heavy. Discard the frying oil after it turns dark.

   4 min