Authentic Wiener Schnitzel Recipe from Brasserie 1806 at Breidenbacher Hof, Düsseldorf

During my four-night stay at the luxurious Breidenbacher Hof hotel in Düsseldorf amid Karneval festivities, I was continually impressed by their meticulous attention to culinary detail. Breakfast buffets featured an exquisite array of oysters, prosciutto, gourmet cheeses, fresh croissants, fruit juices, and champagne.

This signature Wiener Schnitzel, served with potato-cucumber salad, is a guest favorite at their fine-dining Brasserie "1806." Explore Chef Michael's online menu for more delights and share your thoughts on this recipe!

Schnitzel
4 veal cutlets
1-2 whisked eggs
Flour
Breadcrumbs
Sea salt
Butter

Pound the cutlets thinly without tearing, season with salt and pepper, dredge in flour, dip in eggs, then coat with breadcrumbs.

Fry in a sauté pan with butter until golden on both sides. Drain on paper towels, sprinkle with sea salt, and serve.

Mountain Cranberry Compote
100g washed lowbush (mountain) cranberries
100g sugar

Blend cranberries and sugar until sugar dissolves and mixture thickens to a jam-like consistency.

Portion into small glasses or spoon onto plates alongside the schnitzel.

Potato-Cucumber Salad
Mayonnaise:
200g egg whites (note: traditional mayonnaise uses yolks; adjust as preferred)
70g shallots
250ml white vinegar
110g medium-hot mustard
1.3L vegetable oil
40g seasoning salt
10 small potatoes
¼ cucumber

Sauté diced shallots until lightly golden. Blend all ingredients except oil until thickening begins, then slowly incorporate oil to achieve mayonnaise consistency. Season to taste.

Boil potatoes until fork-tender, cool, and slice. Peel, halve, and slice cucumber; combine with potatoes.

Fold mayonnaise into potato-cucumber mixture.

Lemon
1 lemon

Halve the lemon and serve alongside for squeezing over the schnitzel.

Enjoy!

Special thanks to Air Berlin, Visit Düsseldorf, and Breidenbacher Hof for hosting my stay. All opinions are my own.