Shop Wolfgang Puck | Wolfgang Puck's Recipes | HSN Cookbook | <Print Friendly Version

Serving Size: 4

Potato Marinade:
1 cup Champagne vinegar
1/4 cup peanut oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons sugar
1 small yellow onion, 1/4 inch dice
1 tablespoon finely chopped fresh thyme leaves

Fingerling Potatoes:
1 pound fingerling potatoes, washed
3 garlic cloves
3 sprigs fresh parsley
2 tablespoons kosher salt

Veal Wienerschnitzel:
4 8-ounce veal scaloppini
Salt and pepper
Flour for dusting
2 eggs, plus 2 tablespoons water, beaten, for egg wash
Panko, processed into fine crumbs, or fresh dried white breadcrumbs
Peanut oil for frying

Deep fried parsley leaves for garnish
Lemon sections for garnish
Fresh minced parsley for garnish

1. Prepare the marinade. In a bowl, combine all the ingredients. Whisk until well blended. Set aside.
   
   
2. In a large saucepan, combine the potatoes, garlic, thyme and salt. Cover with enough water and bring to a boil. Lower to a simmer and cook about 8 minutes, or until just done. (Do not overcook). Strain and allow to cool at room temperature. Slice into 1/4-inch-thick round slices. Add to the reserved marinade for at least 20 minutes before serving.
   
   
3. Preheat oil to 375 degrees F. in a heavy, deep saucepan.
   
   
4. To prepare Wienerschnitzel: Season the veal scaloppini with salt and pepper. Dredge in flour. Dip in egg wash. Coat with panko or breadcrumbs. Score the coated scaloppini with four shallow knife cuts in a cross-hatch pattern to help prevent curling while cooking. Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain.

Place one Wienerschnitzel on each of four dinner plates. Garnish with fried parsley leaves and lemon sections. In a sauté pan over high heat, warm the marinated potatoes for about 30 seconds. Divide onto the four prepared plates.