Drinks advice · Wine and food

Wiener Schnitzel with Weinzierl Grüner Veltliner

A thinly pounded veal schnitzel with a light crust, lemon and a lukewarm potato salad. A Grüner Veltliner is the wine that sits beside the plate in Austria itself, and there is a reason for that.

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Bottle of Weinzierl Grüner Veltliner, wine

From the shelf

The bottle

Weinzierl Grüner Veltliner comes from Austria and is made from grüner veltliner. The wine is 12.5 percent ABV. On the nose, blossom and peach with a light peppery touch. The taste is dry, lightly spicy and crisp.

Order in the online shopWeinzierl Grüner Veltliner

The combination

Why this works together

A schnitzel comes out of the butter and the breadcrumbs absorb fat. The firm acidity of this wine then cleans the mouth again, exactly as the slice of lemon beside the meat does. The little pepper note in the grape runs alongside the pepper on the meat, and because the wine has not seen any wood, nothing is added that would overpower the light veal.

At the table

The dish

  • Before 4 people
  • Ready in 45 minutes
  • Type main course

What you need

  • 4 veal escalopes of about 150 grams
  • 120 grams of flour
  • 3 eggs
  • 200 grams of breadcrumbs
  • 200 grams of butter
  • 2 tablespoons sunflower oil
  • 1 lemon
  • 800 grams of waxy potatoes
  • 1 small onion
  • 200 millilitres warm beef or vegetable stock
  • 2 tablespoons white wine vinegar
  • 3 tablespoons sunflower oil for the salad
  • 1 teaspoon mustard
  • 1 bunch of chives
  • salt and freshly ground black pepper

How to make it

  1. Boil the potatoes in their skins for about twenty minutes until tender. Let them cool slightly, peel them and cut them into slices of half a centimetre.
  2. Chop the onion very finely. Whisk the warm stock, the vinegar, the mustard, salt and pepper together and pour this with the onion over the still lukewarm potatoes. Leave the salad to stand so the liquid is absorbed.
  3. Place the schnitzels between two sheets of baking paper and flatten them with a meat mallet or a heavy pan to about half a centimetre.
  4. Sprinkle the meat with salt and pepper on both sides.
  5. Set out three plates: flour, beaten egg and breadcrumbs. Dip each schnitzel in the flour, shake off the excess, then in the egg and finally in the breadcrumbs. Do not press the breadcrumbs on.
  6. Heat the butter with the oil in a large frying pan until the butter foams but does not turn brown.
  7. Fry the schnitzels one at a time, about two minutes per side. Gently move the pan back and forth so the butter runs over the top and the crust puffs up.
  8. Let the meat drain briefly on kitchen paper. Stir the oil and the chives into the potato salad and serve with a lemon wedge.

In the glass

Serving

Pour the wine at 9 to 11 degrees into a white wine glass. This wine does not need to breathe, but let it warm up in the glass for a few minutes; ice-cold, the little peppery kick that carries the pairing disappears.

Order in the online shopAll about Weinzierl Grüner VeltlinerBack to Drinks advice from ’t Bockje

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