How to Make Wiener Schnitzel

By grace.g.yang ยท September 8, 2010
Under: Austrian,Dinner,Lunch,Michelin 2010 Guide,Midtown West

After dining at Seasonal, I met with the chef, who agreed to teach me how to make their wiener schnitzel. Wiener schnitzel is very easy to make in large quantities and it’s actually very easy to make – Eddie shows me just how easy it is to make in this short video:

The best way to eat the wiener schnitzel is definitely to take a bite of the veal, some fresh lignonberry sauce, a little piece of potato from the potato salad, and a couple strings of cucumber from the cucumber salad:


Everything is made fresh in the restaurant – even the lignonberry sauce (the lignonberries are flown in from Europe). The cucumber salad has a beautiful decoration – Chef Eddie uses a madoline to thinly slice cucumbers so it’s almost like an angel hair pasta. He adds sour cream, salt, pepper, and lemon to the cucumbers and carefully rolls them up on a tweezer-like utensil so the cucumbers actually look like pasta. The potato salad is also really delicious on its own but tastes even better with a bite of all of the other sides.

A huge thank you to Seasonal for teaching me how to make wiener schnitzel – now I hope my readers try out the recipe!

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