The elusive puffy/soufflé crust of a classic schnitzel always feels like a real triumph when you get it right at home. From the second the waiter put my first proper schnitzel in front of me, I knew I had been making mine all wrong. The crust was airy and wrinkled, and the colour was completely even across the thin cutlet. It was soft and crispy at the same time, while the fresh lemon brightened up every bite.
Although the rules of the schnitzel are best followed to the letter, the potato salad always has a little wiggle room for some self-expression. My dressing is closest to a Caesar, and the addition of some crunchy radicchio and whole parsley leaves gets along with the crispy cutlet very well. If you don’t eat veal, it’s of course just as good with chicken or a pork chop.
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