| Prep: 20 mins | Cook: 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 480 | 30g | 4g | 42g |
| sugars | fibre | protein | salt |
| 7g | 7g | 10g | 1.5g |
Why I Love Austrian Eggplant Schnitzel with Potato Salad
When I first encountered the delightfully crisp and tender Eggplant Schnitzel with Potato Salad, I was instantly transported to a cozy Austrian kitchen. This dish has become one of my favorite things to prepare and share with my family and friends. There’s something truly magical about the melding of the crispy eggplant schnitzel paired with the tangy, savory potato salad. Trust me; it’s a symphony of flavors and textures that never fails to leave an impression.
A Nod to the Old Country
The inspiration to create this dish partly came from watching the incredible work of Austrian chef Wolfgang Puck. Chef Puck brought global fame to traditional Austrian recipes, fusing them with innovative techniques. Just like his schnitzels, our eggplant schnitzel perfectly captures the essence of Austrian fare, albeit with a vegetarian twist. If you’re a fan of his cooking style, you’ll surely appreciate this recipe’s homage to his legacy.
Unveiling the Comfort of Home
Growing up in Nebraska, comfort food was a massive part of my upbringing. While this Eggplant Schnitzel with Potato Salad may be Austrian, its soul is pure Midwestern comfort. Just like the hearty stews and casseroles I grew up loving, this dish brings a sense of warmth and satisfaction. The crispy, well-seasoned schnitzel, combined with the cooling and zesty potato salad, echoes the kind of nourishment that speaks directly to the heart.
Additionally, these eggplant schnitzels are somewhat reminiscent of the classic Southern fried green tomatoes, while the potato salad has that creamy yet tangy allure found in traditional German potato salad. The combination works beautifully together, offering a complete meal that’s both hearty and refined.
A Family-Friendly Feast
One of the reasons I adore this dish so much is how well it fits within a large family setting. My dream has always been to have a large family, and I’m an avid churchgoer where I often share communal meals. This recipe is fantastic for feeding a crowd, making it a staple at family gatherings and potlucks. Both kids and adults find something to love here—the crispy exterior of the eggplant schnitzel appeals to children, while the complex flavors of the potato salad draw in the grown-ups.
So, the next time you’re looking for something not only delicious but also deeply comforting to whip up in your kitchen, give the Eggplant Schnitzel with Potato Salad a try. Whether you’re cooking for a weekly family dinner or hosting a special occasion, this dish is sure to impress and satisfy everyone at the table.
What You’ll Need
- Eggplant Schnitzel:
- 3 large eggplants
- 2 cups all-purpose flour
- 4 large eggs
- 2 cups breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 cup vegetable oil (for frying)
- Potato Salad:
- 2 lbs Yukon Gold potatoes
- 1 small red onion, finely chopped
- 1/4 cup apple cider vinegar
- 1/4 cup vegetable oil
- 2 tbsp Dijon mustard
- 1/4 cup fresh parsley, chopped
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
Method
Step One
Peel the eggplants and cut them into 1/2-inch thick slices. Sprinkle both sides with salt and let them sit for 20 minutes to release excess moisture. Pat them dry with paper towels.
Step Two
Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs. In the third dish, mix the breadcrumbs, salt, black pepper, and paprika.
Step Three
Dredge each eggplant slice in the flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere. Place the breaded slices on a baking sheet.
Step Four
Heat the vegetable oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
Step Five
While the eggplants are sweating, peel and cut the Yukon Gold potatoes into bite-sized pieces. Boil them in salted water until tender, about 10-15 minutes. Drain and let cool slightly.
Step Six
In a large bowl, whisk together the apple cider vinegar, vegetable oil, Dijon mustard, sugar, salt, and black pepper. Add the chopped red onion and mix well.
Step Seven
Add the cooled potatoes to the bowl and toss to coat in the dressing. Stir in the chopped parsley. Adjust seasoning with additional salt and pepper if necessary.
Step Eight
Serve the eggplant schnitzel hot, alongside the potato salad. Garnish with additional parsley if desired. Enjoy your meal!
