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Wiener Schnitzel with crispy Bratkartoffeln, bacon and onions served with lemon wedge

Wiener Schnitzel with Bratkartoffeln

A classic Wiener Schnitzel fried to golden, lacy perfection and served with rustic Bratkartoffeln — crispy German pan-fried potatoes with onions and optional bacon. A timeless European comfort dish that cooks quickly, plates beautifully and delivers outstanding flavour and texture.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1
Course: Main Course
Cuisine: German
Ingredients Method

Ingredients
  

For the Wiener Schnitzel
  • 1 veal escalope 120–150 g, or high-quality pork loin schnitzel
  • Salt & white pepper
  • Flour for dredging
  • 1 egg beaten
  • Fine breadcrumbs not panko; Austrian-style works best
  • Neutral frying fat rapeseed oil, sunflower oil or clarified butter
  • 1 lemon wedge
  • Fresh parsley chopped (optional garnish)
For the Bratkartoffeln (German Fried Potatoes)
  • 200 –250 g waxy potatoes cooked and cooled (or use pre-cooked pub potatoes)
  • 1 small onion finely sliced
  • 50 g bacon lardons optional but traditional
  • Oil or clarified butter for frying
  • Salt & black pepper
  • Fresh parsley chopped

Method
 

Prepare the Bratkartoffeln
  1. Slice the pre-cooked potatoes into 5–7 mm rounds.
  2. Heat a wide frying pan or sauté pan with oil/clarified butter.
  3. Add the sliced potatoes in a single layer. Leave undisturbed for 2–3 minutes to develop colour.
  4. Add onions (and bacon lardons if using).
  5. Cook until crispy, golden and fragrant, turning occasionally but not too often — Bratkartoffeln should have both crisp edges and soft centres.
  6. Season with salt, pepper and parsley.
  7. Hold warm on a low heat or salamander.
Prepare the Wiener Schnitzel
  1. Pound the meat (if necessary):
  2. The escalope should be very thin — ideally 3–4 mm. Use a meat mallet or the base of a pan with cling film.
  3. Season both sides lightly with salt and white pepper.
Set Up the Classic Breading Line
  1. Plate 1: Flour
  2. Plate 2: Beaten egg
  3. Plate 3: Fine breadcrumbs (never press hard — keep texture airy)
  4. Lightly flour → dip in egg → coat in breadcrumbs.
  5. Do not compress the crumbs — the signature Viennese texture relies on a loose, delicate coating.
Fry the Schnitzel
  1. Heat a wide pan with 2–3 cm of hot fat (not shallow frying — more like shallow-deep).
  2. The Schnitzel should float gently in the fat and move freely.
  3. Fry for 90 seconds to 2 minutes per side, agitating the pan gently:
  4. This creates the classic “soufflé” effect where the breading puffs and ripples.
  5. When golden and lacy, remove and drain on a rack (not paper).
Plate the Dish
  1. Place the Wiener Schnitzel on a pre-warmed plate.
  2. Add the Bratkartoffeln to the side.
  3. Garnish with lemon wedge and parsley.
  4. Serve immediately — crispness is everything.