Instructions: 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 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.

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.

This recipe yields 4 servings.

Comments:
This is a recipe from my childhood, an Austrian classic. Its one of the most popular dishes at Spago where we serve it with mache, frisee, balsamic vinegar and pumpkinseed oil. But for me, its perfect with just a fingerling potato salad.

Wine recommendation: If youve never tried an Austrian wine then this dish gives you a good place to start. I like Austrian white wines with my Wienerschnitzel so you may want to look for names like Knoll, Prager and Tement. The Rieslings are fruity with good body and surprisingly dry. The Chardonnays and Sauvignon Blancs are also very good. None are expensive so its an affordable experiment and who knows what you might find!

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