- 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, cut into 1/4 inch dice
- 1 tablespoon finely chopped fresh thyme leaves
- Fingerling Potatoes:
- 1 pound fingerling potatoes, washed
- 3 cloves garlic
- 3 sprigs fresh parsley
- 2 tablespoons kosher salt
- Veal Wienerschnitzel:
- 4 (8 ounce) veal scaloppini
- Salt and pepper
- Flour for dusting
- 2 eggs, beaten with
- 2 tablespoons water, for egg wash
- 1/2 cup Panko, processed into fine crumbs, or fresh dried white breadcrumbs
- Peanut oil, for frying
- Deep fried parsley leaves
- Lemon sections
- Fresh minced parsley
- Prepare the marinade. In a bowl, combine all the ingredients. Whisk until well blended. Set aside.
- 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.
- Preheat oil to 375 degrees F in a heavy, deep saucepan.
- 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.
- Presentation: Place one Wienerschnitzel on each of four dinner plates. Garnish with fried parsley leaves and lemon sections. In a saute pan over high heat, warm the marinated potatoes for about 30 seconds. Divide onto the four prepared plates.