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Weiner Schnitzel – Classic Pairing for Gruner Veltliner

September 27 by Priscilla 40 Comments

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Allow me to introduce you to my new favorite wine: Austrian Grüner Veltliner [GROO-ner Felt-lih-ner] and its classic food pairing: Weiner Schnitzel. Not just any Weiner Schnitzel, but Austrian celebrity chef Wolfgang Puck’s Weiner Schnitzel recipe.

About Grüner Veltliner

Grüner Veltliner is the signature grape of Austria, where it accounts for about 30 percent of the country’s vineyards. Grüner Veltliner wines offer light and refreshing flavors of citrus, stone fruit and flowers and a distinctive note of white pepper. While most Grüner Veltliner wines are best enjoyed young, some selections from Austrian wine regions areas east of Vienna (Wachau, Kremstal and Kamptal) are more complex, offering mineral notes and the ability to age and develop in the bottle. {Total Wine}

Wiener Schnitzel and Other Food Pairings for Grüner Veltliner

Grüner Veltliner was referred to as THE hip wine in a blog post from 2007 and, at the time, Austrian white wines were the darling of sommelier’s across the country. Years ago a few sommeliers thought to offer it as a creative pairing with Asian cuisine – it’s now considered a classic pairing. 

“Grüner Veltliner’s bright acidity and appealing spicy quality pair it very well with all types of food. The most eye-popping match is how well it goes with Asian food—anything from Vietnamese to Thai to spicy Chinese flavors. Next, try it with seafood. Grüners also go very well with bitter greens and salads. Then have your favorite pork tenderloin dish. And finally, enjoy how that acidity can cut through salt and fat, like in a smoked ham.” (Wine Spectator)


While there are many expert tips on pairing food with wine, a good basic rule that I’ve learned in various wine classes is that the wine of a particular region pairs well with the foods of the region. Sure there are other pairings that are more inspired and exciting because they bring together more unusual tastes, but if you’re a bit tenuous and still learning about the characteristics of wine, then there is absolutely nothing wrong with sticking to the classics.

I’ve been enjoying Grüner Veltliner since tasting several in the Wines of the World Class I took at UCI last winter, I decided to cook a classic Austrian dinner of Wiener Schnitzel to pair with a bottle of Heidel 2009 Grüner Veltliner  which was included in a wine tasting of German Rieslings  at Wine Lab Newport. I served classic Wiener Schnitzel with a warm potato salad and a crisp apple slaw (for a fresh take on sauerkraut) which added a bright acidity and a lovely crisp freshness to each bite 🙂

Wolfgang Puck’s Crispy Wiener Schnitzel Recipe

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Crispy Wiener Schnitzel

Austrian celebrity chef Wolfgang Puck's Wiener Schnitzel recipe is easy and delightfully crispy.

Course: Main Dish
Cuisine: Austrian
Keyword: Wiener Schnitzel
Servings: 4 servings
Author: Priscilla
Ingredients
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1-½ cups plain, dry bread crumbs*
  • 4 thinly pounded veal cutlets, about 4 ounces each
  • salt and freshly ground white pepper
  • canola oil for frying
  • Ligonberry preserves for serving*  
Instructions
  1. Put the flour, eggs and bread crumbs into 3 shallow bowls. Season the veal with salt and white pepper. Dredge the cutlets in the flour, then dip in the egg and coat with the bread crumbs; press to help the crumbs adhere.

  2. In a very large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets and fry over moderately high heat, turning once, until golden brown and cooked through, 2 1/2 to 3 minutes. Drain on paper towels and sprinkle with salt. Serve the Wiener schnitzel with lingonberry preserves

Recipe Notes

I substituted panko for bread crumbs - I think it makes for a crispier cutlet.

For a low-sodium diet, I eliminated the salt.

Can't find Ligonberry preserves? I used a combination of dried cranberries, currants, cherries, and pomegranate seeds steeped in hot water (to plump) as garnish and a condiment. You could easily use whole cranberry sauce.

With very little saturated fat (canola oil and olive oil are both monounsaturated fats) in the two sides and a lean protein, our wine pairing dinner was heart healthy, as well as low-sodium.

And the side dishes:

Potato Salad with Champagne Vinegar

1 pound fingerling or Dutch yellow potatoes
2 tablespoons Champagne vinegar
2 teaspoons Dijon mustard
1/4 cup plus 2 tablespoons canola oil
1 tablespoon chopped fresh flat-leaf parlsey
1 shallot, minced
Salt and freshly ground pepper

1. In a medium saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until tender, about 15 minutes. Drain and peel the potatoes, then cut them into 1/4-inch coins.
2. In a bowl, whisk the Champagne vinegar with the mustard. Gradually add the oil, whisking until smooth. Add the scallions and the shallot and season the dressing with salt and white pepper. Add the potatoes and toss to coat. Let stand at room temperature for 10 minutes before serving.

Make Ahead:  The potato salad can be refrigerated overnight.

Apples and Cabbage Slaw with Caraway

2 tablespoons olive oil
1 tablespoon fresh thyme
½ teaspoon caraway seeds
half red onion, thinly sliced
1 cup red cabbage, thinly sliced
1 cup green cabbage, thinly sliced
2 small Gravenstein, (or Pink Lady or Granny Smith) apples, thinly sliced
1 tablespoon apple cider vinegar
Salt and pepper to taste

Place cabbage and apples in a glass bowl. Toast caraway seeds in a skillet over medium heat until fragrant. Whisk oil, salt and pepper, thyme, and apple cider vinegar together in a glass bowl. Pour the oil and vinegar mixture  over the cabbage and apples and toss to coat, add caraway seeds and toss again.

Cheers to Grüner Veltliner! If you haven’t tried it, you must!

 

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Category Heart Healthy| Main Dish| She's Cookin'| Sides| Veggies Tags 5 Star Makeover| Gruner Veltiliner| heart healthy| Wiener Schnitzel| wine pairings

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Comments

  1. patty

    September 27 at 6:14 pm

    Very Lovely Priscilla! I’ll look for this wine as I would love to try it. I wonder if this grape is grown anywhere in California? You’ve out done yourself with your classic Austrian dinner, I think I gained about 10 pounds when I spent a Summer in Austria years ago, eat and drink, eat and drink- what a way to spend a Summer;-)

    Reply
    • Priscilla

      September 27 at 8:33 pm

      Hi Patty!
      Thank you 🙂 I’ve never seen a California Gruner Veltliner – probably has to do with the fact that the grapes seem to thrive in rocky soil and similar climate to Burgundy, France!

      Reply
  2. Stephanie Miskew

    September 27 at 8:22 pm

    Love your post and I am a big fan of Gruner Veltliner! The dish sounds positively delicious too – I think wine is such a wonderful extension of food & love what you’ve done here – Bravo:)

    Reply
    • Priscilla

      September 27 at 8:36 pm

      Stephanie, I couldn’t agree more! I’m glad you like the pairing I chose – Cheers 🙂

      Reply
  3. Christine

    September 27 at 9:27 pm

    Looks and sounds good.

    Reply
  4. Sandra's Easy Cooking

    September 28 at 1:39 am

    Oh my goodness, that is full delicious meal..I love potato salad the way you made it..I usually just use plain vinegar, but your recipe sound perfectly delicious..really tasty meal!

    Reply
    • Priscilla

      September 29 at 12:28 pm

      Thanks, Sandra 🙂 The potato salad is what we call a German style potato salad – no mayo and served at room temperature. I would imagine the type of potato salad you grew up with would be similar.

      Reply
  5. RavieNomNoms

    September 28 at 6:20 am

    I LOVE that potato salad. I am sure that is just so delicious. Everything looks amazing though, such a pretty meal!

    Reply
    • Priscilla

      September 29 at 12:26 pm

      Hi, Raven! From one potato lover to another – it was super delicious! Thank you – the whole meal was a big hit 🙂

      Reply
  6. Linda

    September 28 at 10:17 am

    Learned something new today! That varietal sounds so interesting… and what a beautiful meal you prepared to pair with it! Looks absolutely delicious!

    Reply
  7. Angie's Recipes

    September 28 at 11:18 am

    One of my favourite Austrian white wine 😉
    The Schnitzel looks so crisp and I love your cabbage slaw!

    Reply
    • Priscilla

      September 29 at 12:30 pm

      You have great taste 🙂 I’m sure you have access to more producers of Gruner Veltliner than we have here. I like crispy and using panko made for a super crispy Schnitzel!

      Reply
  8. Erin @ Dinners, Dishes and Desserts

    September 28 at 12:06 pm

    Such a fun idea to pair wine with food! This whole meal looks delicious. My husband would love that potato salad!

    Reply
    • Priscilla

      September 29 at 12:22 pm

      Hi, Erin! My husband is a potato fan and he loved these! It’s a very simple recipe – you should make them soon 🙂

      Reply
  9. Faith

    September 28 at 1:47 pm

    When Oktoberfest time comes around each year I always find myself craving a good schnitzel! What an incredible meal this is, Priscilla! Your pictures are gorgeous too!

    Reply
  10. Tanantha

    September 28 at 4:26 pm

    Such a lovely dish, Priscilla! the way you described your wine makes me want to try it. Your execution is beautiful!

    Reply
    • Priscilla

      September 29 at 12:20 pm

      Thanks, Tanantha – I think you’re a genius in the kitchen, so that means a lot to me 😉 Yes, give Gruner a try!

      Reply
  11. deana

    September 29 at 6:48 am

    I didn’t eat veal for years and was heartened to read that a Viennese restaurant got in uber trouble for passing of turkey as veal and getting away with it for years. As a result, I’ve made it with turkey ever since (cheaper too!) I’d love to try it again now that I have an ethically raised veal supply! Love the wine info (don’t see enough of that in the blogs) and your sides are just perfect. I need to check out this wine, don’t I? Great submission for the makeover!

    Reply
    • Priscilla

      September 29 at 12:18 pm

      Deanna, I too quit eating veal for many years. I loved your recent veal tenderloin recipe using ethically raised veal purchased from D’Artagnan. I’m glad you found the wine info helpful – you should definitely try Gruner Veltliner 🙂

      Reply
  12. Thomas

    September 29 at 6:49 am

    Hi, great post right pairing!!
    We are about to stage an event where we compare 5 different Grüner Veltliners with a Wiener Schnitzel. The goal to come up with suggestions which style of Grüner Veltliner fits best > http://s.burg.cx/schnitzel (will be held in Vienna though)

    Results will be published …

    Cheers Thomas

    Reply
    • Priscilla

      September 29 at 12:13 pm

      Thanks for visiting, Thomas! I would love to make the trip to Vienna, but I’ll have to be satisfied with checking the results of the event online 😉

      Reply
      • Thomas

        November 22 at 10:50 pm

        and here are the results with an English summary > http://s.burg.cx/schnitzel

        Reply
  13. kita

    September 29 at 6:50 am

    I love your pairings. I need all the help I can get some days and this Wiener Schnitzel looks amazing!

    Reply
    • Priscilla

      September 29 at 12:11 pm

      Thank, Kita! Feel free to ask for assistance at any time. We drink a lot of wine over here 🙂

      Reply
  14. Trix

    September 29 at 8:20 am

    I LOVE Gruner!!! In fact, I have a bottle of it that I got at Weinhof Wieninger in Vienna that I am saving for a special occasion … and of course after reading your post I realize I should have it with a Wiener Schnitzel! A really lovely plating and great post.

    Reply
    • Priscilla

      September 29 at 12:10 pm

      Thanks, Trix! Yes, you need to break out the Gruner! If I had interpreted the challenge correctly, I would have made a pan sauce or used it as an acid component in one of the sides, but it all went down the hatch 😉

      Reply
  15. [email protected]'s Kitchen

    September 29 at 6:04 pm

    I love a good Wiener Schnitzel, and must’ve eaten tons of it when I spent 3 weeks working in Vienna once! It’s very interesting to learn about how well Gruner Veltliner pairs up with Asian food too…you see, I never knew these things. Ad that potato salad with the Champagne vinegar sounds positively decadent. Thanks also for your warm words, Priscilla, I’m so happy to be part of this cooking group!

    Reply
  16. Magic of Spice

    September 30 at 1:13 am

    The Gruner Veltliner sounds like a beautiful wine and seems to pair perfectly with this dish. Such a wonderfully balanced meal and I am so intrigued by the add of caraway in that delightful slaw :)Wonderful addition to the theme 🙂
    Hugs

    Reply
  17. Laz

    September 30 at 8:58 am

    You aced it. Beautiful dish. Love the wiener schnitzel. One of my all time favorites.

    Great job.

    Reply
  18. Lori Lynn

    September 30 at 10:28 am

    Hi Priscilla- love your post, we are big fans of GROOVY too!
    Your dish sounds terrific, love all the elements, very harmonious. Especially like how you plated the dish with wiener schnitzel over the slaw.
    LL

    Reply
  19. Marisa

    September 30 at 7:00 pm

    There are so many great things going on here. The slaw, the wiener schnitzel, the potato salad–now that’s a meal! Everything sounds like it pairs perfectly with the wine,too–I can imagine how much it enhances the dish even further.

    Reply
  20. Lisa { AuthenticSuburbanGourmet }

    October 1 at 5:49 pm

    I was introduced to Gruner Veltliner at a wine tasting course I did a while back. It is a great fun wine. Love your entree for the dinner party – I am sure that is was divine!!! Have a great weekend!

    Reply
  21. Daily Spud

    October 2 at 4:02 am

    I’ve only sampled grüner veltliner once or twice but I’ll definitely be on the look out for more! And love, love, love the salad and slaw that you’ve made to go with the wiener schnitzel – I’ll take a bucketload of each 🙂

    Reply
  22. Bren

    October 2 at 10:19 pm

    I love that you found a wine you now are addicted to and found a way to incorporate it into your dishes. It sounds like a great wine. Have to say I’ve not had it! So many wines! I also adore your plating and styling. Very inviting and warm. And though Riesling was not part of this dish, let me know just it’s my favorite white wine! 😉

    Reply
  23. [email protected]

    October 5 at 8:58 pm

    Priscilla, This is second dish I”ve seen today featuring veal. You have me so hungry and also wanting to try that wine.

    Reply
  24. Nancy

    October 6 at 10:58 am

    Priscilla, this looks and sounds so delicious! I love the color tone in your photos too:)

    P.S.
    Thanks for participating in September’s YBR 🙂 Sorry I’m so late in getting here.

    Reply
  25. Kelly @ EvilShenanigans

    October 6 at 11:10 am

    Wow, that looks like the perfect fall meal for me! That crispy coating has me in a serious case of food lust!

    Reply
  26. Barbara | Creative Culinary

    October 6 at 11:20 am

    Love everything about this…something about fall maybe but I have seen three German dishes this morning that all remind me so much of my grandparents and what we could always count on being served at their home. Great food and great memories.

    Reply
  27. [email protected]

    October 6 at 12:41 pm

    This looks like the perfect fall dish Priscilla!! I am not familiar with Gruner Veitliner and am bookmarking this – pairing wine with Asian dishes has always stumped me so I am thrilled to finally have a go to wine for asian dishes!!

    Reply
  28. Tickled Red

    October 11 at 8:46 am

    The meal looks delish! Thank you so much for the white wine review. White has never been my first choice, I’m a red girl 😉 but we eat so much fish that I need a few good go to white wines. So whenever I stumble upon a good one I take note. This one is now on my must try list.

    Reply

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