"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sigi's Wiener Schnitzels with Potato Salad Recipe

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This recipe for Sigi's Wiener Schnitzels with Potato Salad, by , is from The Haire Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Haire-Weyerer
Added: Thursday, December 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 veal or pork cutlet per person
Bread crumbs
2 eggs beaten with a bit of milk
Salt and pepper
Oil
Boiled potatoes
Liquid from a jar of dill pickles (omit the pickles!)

Directions:
Directions:
Using a meat cleaver, soften the cutlets, dipping them first in the egg mixture (coat thoroughly), then in bread crumbs. Fry in oil as usual. Drain on a paper towel.

Peel potatoes and cut into cubes. Boil in salted water until done, drain. Add pickle liquid to warm potatoes, mixing thoroughly. Add salt and pepper to taste. Serve either warm or cold with schnitzels.

Personal Notes:
Personal Notes:
I've eaten this in San Rafael and in Weinheim when Chef Sigi cooked for us. It is equally delicious in either country. ~Jeff

 

 

 

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