Wienerschnitzel is such a funny name, although the direct German translation is somewhat mundane. A Schnitzel is a boneless slice of meat that is pounded thin, breaded and fried, Wiener just means “Viennese”. Wienerschnitzel is┬átraditionally┬ámade out of veal, but recently pork has been a popular, and cheaper, protein of choice. You can also substitute chicken or turkey, but veal is the best.

You can pound your veal slices yourself, or, if you live around a Central Market or Whole Foods, the butchers there will slice it thin for you.

I found a Wolfgang Puck recipe that came with a potato salad recipe, so I decided to try that. The preparation is extremely simple and fast. First you season the veal with salt and pepper on both sides, then the veal slices are dipped in some beaten eggs, then dipped in some crushed Panko crumbs.

At this point, the recipe recommends that you make shallow cuts on the veal, after breading, so that when it cooks in the oil, it will not curl over. I tried it both ways, and my meat didn’t curl either way, but it’s always an option if you find it to be a problem.

The veal pieces are dropped in a deep fryer or a pan with 375 degree oil, and cooked for 3 minutes.

My pot was big enough to cook two slices at a time, but you don’t want to crowd the pan to make sure that your cooking oil stays at a reasonable temperature. The Wienerschnitzel can be drained and kept in a warm oven until you are ready to serve. I actually made my Wienerschnitzel last since the other recipes can be prepared ahead of time.

The potato salad that came with the Wienerschnitzel recipe was also very very good, and simple. You basically boil up some fingerling potatoes in a pot with some parsley and garlic until tender, drain, and let cool.

Then you slice the potatoes and toss them in a dressing made out of vinegar, oil, onions, and spices. You should let the potatoes marinate in the dressing for at least 20 minutes before serving.

Another famous Austrian dish is boiled red cabbage, since I didn’t want to do something too traditional, I found this really great recipe for red cabbage salad with green apples from Epicurious that really worked well with the meal.

The cabbage is sliced and tossed together with some chopped green granny smith apples, toasted walnuts and a raspberry dressing. The recipe calls for Lingonberry preserves but I just used raspberry preserves I already had in the fridge (and it’s cheaper!)

To finish up the meal, I made an Apricot Linzertorte. It’s basically a chewy, cookie-like dessert made with fruit preserves. This torte also did not take long to make, however, there are a few steps that you need special equipment for. Please also note that the recipe has an error in it and the torte will take 20 minutes for the crust and 20 minutes for the topping.

First the dry ingredients: hazelnut meal, flour, unsweetened cocoa powder, cloves and cinnamon, are mixed together.

Then butter, sugar, orange zest, and eggs are blended together until well mixed and fluffy.

The dry ingredients is stirred gradually into the wet ingredients, and 1 and 1/2 cups of the batter is placed into a pastry bag. You can use a large plastic ziplock bag if you don’t have a pastry bag, simply cut a corner off the ziplock and you will have a ghetto pasty bag.

The rest of the batter is spread on the bottom of a springform baking pan, and baked in the oven for 20 minutes.

After the crust has rested for 10 minutes or so and cool down some, Apricot preserve is spread on the bottom. I suppose you can use any preserve you like, and for the 10 inch torte, I was able to use the whole 11oz jar of preserves. Then the batter in the pastry bag is pipped on the torte.

You want to do 5 or 6 lines of batter for each lattice direction. The batter will expand during baking process.

The recipe calls for a mixture of heavy whipping cream and Greek yogurt, but I didn’t have the whipping cream, so I just used some sweetened Greek style yogurt.

Wienerschnitzel with Warm Potato Salad:
Red Cabbage Salad with Green Apples:
Apricot Linzertorte: