Wienerschnitzels with easy dauphinoise potatoes


( 2 adults and 2 kids )

  • Dauphinoise
  • 700 gramspotatoes
  • onion
  • 200 mlsingle cream
  • 200 mlmilk
  • egg
  • 50 gramsgrated cheese- preferably low fat
  • 1 tspsalt
  • 200 gramsfrozen peas- or edamame beans
  •  pepper
  •  olive oil
  • Wienerschnitzels
  • ham or wienerschnitzels
  • egg
  • 100 gramsbreadcrumbs
  •  butter
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You might be thinking, has Austria ever given us anything other than Arnold Schwarzenegger? The answer is: YES! The wienerschnitzel is a true work of art and tastes just as wonderful in the UK. Here we've served ours with easy dauphinoise potatoes.


1. Preheat the oven to 225 degrees convection.

2. Peel the potatoes and thinly slice them. Finely chop the onion. Beat cream, milk, egg, grated cheese, salt and pepper well. Now mix potato slices, onion and the cream mixture with a spoon (or use your hands) in a big bowl and pour everything into a casserole tin oiled with olive oil.

3. Pop the potatoes in the oven while you prep the schnitzels. The potatoes need 30-40 minutes, or until they're beautifully golden on top.

4. Beat the schnitzels flat with your hand - get the little ones to help you, for once they get to hit their food! It's a fun time.

5. Beat the egg with a fork in a deep plate. Pour the breadcrumbs onto a deep plate and mix with some salt and pepper. Now dip the schnitzels in the egg, and then coat in the breadcrumbs. Cook the schnitzles on a pan with a mix of butter and olive oil.

6. Cook the peas following the directions on the bag.

7. Serve the schnitzels with dauphinoise, peas and optionally some cherry tomatoes, radishes, or whatever other veggies you have in for snack veggies.

8. Enjoy!


Wienerschnitzels are technically veal, but that can be tricky to find in the supermarket. In that case, just grab a pack of ham schnitzels. You can easily swap the peas for edamame beans, if you have a bit left over.

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