Veal Schnitzel with Potato Salad

Discover more delicious Swiss dishes on my small group food & wine tour of Switzerland!
Veal Schnitzel with Potato Salad - Easy To Follow Recipes

Veal schnitzel is such an easy classic, and the method works just as well with pork, chicken or turkey. You could use packet breadcrumbs at a pinch, but it’s much nicer with fresh crumbs made by blitzing stale bread in a blender or food processor. It’s worth getting some freezer film (or go-between) to hammer the meat between, you can use baking paper but it’s more likely to tear. I sometimes think that veal schnitzel is just an excuse to eat potato salad, which is delicious with virtually everything, but it’s just as good with creamy Swiss härdöpfu bitzli (see video below). Charteris Wines from Central Otago make two pinot noirs, their standard release and ‘The Winter Vineyard’, both of which work beautifully with this dish.

Serves 4

Ingredients
  • 4 x 180g pieces veal flank
  • ½ cup plain flour
  • Salt flakes, to taste
  • 2 eggs, lightly beaten
  • 2½ cups fine fresh breadcrumbs
  • ¼ cup extra virgin olive oil
  • 75g butter
  • Potato salad, for serving
  • Lemon cheeks, for serving
Method
  1. Place each slice of meat between 2 pieces of freezer film and pound gently with a meat mallet to flatten. Cut each piece in half and set aside.
  2. Set up 3 bowls, 1 with flour mixed with a little salt, 1 with egg and 1 with breadcrumbs.
  3. Working one at a time, dip a piece of meat into the flour, dusting off excess, then into the egg, draining off excess, then into the breadcrumbs, patting well to press them on.
  4. Place on a plate, cover with freezer film or baking paper and repeat with remaining meat. Refrigerate until needed.
  5. Make potato salad.
  6. Preheat oven to 100°C.
  7. Heat oil and butter in a large frying pan over medium heat.
  8. Cook schnitzels 2 or 3 at a time and place them on a plate in the oven to keep warm while cooking the remainder.
  9. Sprinkle schnitzels with salt and serve with Potato Salad and lemon cheeks.
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Swiss Härdöpfu Bitzli

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What Other Travellers Say

Andrea (Adelaide, SA, Aus)
Andrea (Adelaide, SA, Aus)
Switzerland with Roberta was all I hoped and expected – she takes control of all the things I no longer want to decide. Roberta plans the itinerary to such an amazing extent – the food choices and venues always showcase the region we’re in and never disappoint. The small group works extremely well, with enough downtime to do your own thing but beautifully combined with an itinerary which encompasses all the things you want to see and more. My trip to Switzerland was my second adventure with Roberta – my first was Emilia-Romagna and I’ve already booked my next one to Scotland.
Belinda (Balmain, NSW, Aus)
Belinda (Balmain, NSW, Aus)
I had such a blast on the Swiss food and wine tour with Roberta. As a solo traveller, I loved the friendly small group vibe and the fact that all meals and transport were taken care of. I got to explore amazing villages and wineries and cheese producers that I would have missed if I'd been travelling on my own. It was so much fun that I've already booked my next tour with Roberta.
Teri (Pokolbin, NSW, Aus)
Teri (Pokolbin, NSW, Aus)
Thank you Roberta for organising such a wonderful Swiss tour! It felt like going from gem to gem – and your knowledge and passion for the places we visited and the people you introduced us to was evident throughout. Starting in the most charming village and finishing at such a grand and beautiful location, I remember thinking at our farewell lunch: “it doesn’t get much better than this!” Thank you, and I am already looking forward to my next trip with you.
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