Schnitzel with Potato Salad

Preparation

A traditional German schnitzel, or a lightly breaded and fried cutlet, is usually made with pork, whereas in Austria a proper Wiener Schnitzel has to be made with veal. For our schnitzel recipe, you can use whatever cut of meat you prefer. The key is to make sure that your cutlets are pounded evenly so that each bite is juicy and perfectly cooked. The crispy schnitzel is served alongside a classic Bavarian-style potato salad made with hot broth instead of mayo. The salad is best made at least two hours in advance so that the potatoes get to soak up the zippy dressing and the whole thing thickens as it sits in the refrigerator.

*This recipe originally ran in Germany on HexClad.eu.

PREPARE THE POTATO SALAD

1. Bring a HexClad 8QT/7.5L Hybrid Stock Pot of salted water to a boil. Add the potatoes and cook over high heat until tender, about 25 minutes. Drain well. 
2. Meanwhile, in a large bowl, toss the red onion with the pickles, pickle brine, vinegar, mustard, and sugar. 
3. While the potatoes are warm, but cool enough to handle, peel skins and thinly slice. Add the sliced potatoes to the bowl with the onions along with the cucumber, the hot chicken stock, and the oil. Season with salt and pepper. Stir the salad well until the potatoes begin to break down slightly. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight. 

MAKE THE SCHNITZEL

1. Preheat the oven to 200°F/100°C and set a wire rack on a rimmed baking sheet. Season the cutlets all over with salt and pepper. 
2. In a shallow bowl, add the flour and season with salt and pepper. In a second shallow bowl, beat the eggs until foamy. In a third shallow bowl, add the breadcrumbs and season with salt and pepper. 
3. Working one at a time, dredge the cutlets in the flour, shaking off any excess. Dip the cutlets in the eggs, letting any excess drip off. Then dredge in the breadcrumbs, pressing to help them adhere. Transfer the breaded cutlets to a parchment paper-lined plate or baking sheet. 
4. In a HexClad 12”/30cm Hybrid Fry Pan, heat ¼-inch of oil over medium-high heat. To test if your oil is ready, drop a couple breadcrumbs into the pan—they should sizzle immediately. Cook two cutlets at a time over medium-high heat until golden brown and crispy, about 2 minutes per side. Transfer the schnitzel to the prepared wire rack on the baking sheet and sprinkle with salt. Place the baking sheet in the oven to keep warm while you cook the remaining cutlets. 
5. Remove the potato salad from the refrigerator and stir in the chives. Serve the schnitzel with a generous portion of the potato salad and a lemon wedge on the side. Garnish with more chives, if desired.