A traditional Weiner Schnitzel recipe gets a modern twist with pumpkin seed breadcrumbs.
Wiener schnitzel is a thin, breaded and baked veal cutlet. It is one of the most famous Viennese culinary specialties. The name “Wiener schnitzel” was coined in the 19th century and is mentioned in Maria Anna Neudecker’s general cookbook, Allerneuestes allgemeines Kochbuch, which was published in 1831.
Peel and cut sweet potato into ¾"cubes. Place into a pot with salt, cover with water, bring to a boil and simmer, covered, for 10 minutes at medium heat.
Wash radishes, remove the leaves, and cut radishes into fine slices. Remove parsley leaves from stems and coarsely chop. Wash lemon with hot water and cut it in half. Grate zest off one half and squeeze out juice. Cut remaining half into ¼" thick slices.
In a bowl, combine 2 tbsp. olive oil with 1 tbsp. lemon juice and 1 tsp. lemon zest to make a dressing. Season with salt and with pepper to taste. Drain sweet potatoes and allow the steam to evaporate. Finely chop pumpkin seeds.
Place veal cutlets between two layers of plastic wrap. Pound veal cutlets to ¼" thick using a sturdy pan or meat mallet. Season with salt and with pepper to taste.
Put 4 tbsp. flour onto a plate. In a bowl, whisk egg and salt. On another plate, mix together panko flour and pumpkin seeds.
Coat veal cutlets on all sides first in flour, then in egg. Then coat in the panko and pumpkin seed mixture. Cutlets should be evenly covered.
In a pan, heat 1/2 cup of vegetable oil and cook veal cutlets at a high heat for 4 minutes on both sides until golden brown. Then remove from pan, place on baking sheet lined with a paper towel to absorb excess oil.
Meanwhile, mix cooked sweet potatoes, radishes and parsley with the dressing.
Arrange the Wiener schnitzel and the sweet potato salad on a plate and garnish with the lemon slices.