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1Scan for outdated or missing drivers - takes under a minute2Clear out junk files and repair common Windows errors3Fix the driver behind crashes, sound loss and screen glitchesFor a classic Central European plate, serve schnitzel with Austrian-style potato salad (Erdäpfelsalat), cucumber or leaf salad, or parsley potatoes. The clearest official recommendations for Wiener Schnitzel come from Austria, so these are well-documented Austrian traditions—not a single rule for every German schnitzel or household. Serve lemon to squeeze over the schnitzel; treat Preiselbeeren as optional, since their place in Viennese tradition is disputed.
Traditional sides to serve with schnitzel
Austria’s federal ministry lists potato, cucumber, tomato, mayonnaise, or leaf salad, as well as parsley potatoes, as accompaniments for Wiener Schnitzel. They offer different kinds of plate: potato salad is a substantial, tangy option; fresh salads bring a lighter contrast; parsley potatoes make a warm alternative. The ministry’s list is specific to Wiener Schnitzel and should not be read as a universal standard for every schnitzel style.
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| Side | Why it fits | Practical guidance |
|---|---|---|
| Austrian potato salad (Erdäpfelsalat) | A classic pairing identified by WDR and served with schnitzel in an ORF recipe. | Use waxy potatoes and dress them while warm with a sharp, savory vinegar-based marinade. |
| Cucumber salad | Included in Austria’s federal ministry recommendations. | A fresh salad choice; the ministry does not prescribe one required dressing. |
| Leaf salad | Also on the ministry’s recommendation list. | Serve it as a fresh green side, or combine lamb’s lettuce with potato salad as in WDR’s seasonal variation. |
| Parsley potatoes | Recommended by the ministry and served with schnitzel at Vienna’s Gerstner. | Choose these for a warm potato side instead of a cold salad. |
| Tomato or mayonnaise salad | Both are named among the ministry’s options. | Documented alternatives; the cited sources do not establish one standard recipe for either. |
| Preiselbeeren and lemon | A current Gerstner menu pairs both with veal Wiener Schnitzel; the ministry notes a tradition of lemon with Wiener Schnitzel. | Squeeze lemon over the breading. Preiselbeeren are optional: their place in original Viennese tradition is contested. |
How to make the Austrian-style potato salad
Warm-dressed potato salad is a particularly well-documented accompaniment. ORF’s recipe serves four and uses four Ditta potatoes, salt, black pepper, vinegar, oil, mustard, one red onion, two tablespoons of beef broth, and chives. It is one recipe, not a mandatory formula.
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Fix the driver behind crashes, sound loss and screen glitchesFind Drivers →Clear out junk files and repair common Windows errorsFree Scan →- Boil the potatoes until tender, then peel and slice them.
- Make a marinade with vinegar, oil, mustard, salt, and pepper.
- Finely chop the red onion and soften it in warm beef broth.
- While the potato slices are still warm, mix them with the marinade and onion mixture.
- Finish with chopped chives.
Waxy potatoes help the slices hold their shape. BR’s 2024 Viennese recipe names Sieglinde, Dita, or Annabelle and gives 35–40 minutes simmering in salted water; treat that as the recipe’s instruction, not a universal timer, because potato size and variety affect when they are done. WDR’s seasonal Erdäpfel-Vogerl-Salat combines potato with lamb’s lettuce in winter and cucumber in summer, and likewise mixes dressing into the potatoes while warm.
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Are Preiselbeeren traditional with Wiener Schnitzel?
There is no single uncontested Viennese answer. BR quotes Dr. Ingrid Haslinger, an expert in original Viennese cuisine, rejecting Preiselbeeren with the words, “Auf keinen Fall: Preiselbeeren zum Wiener Schnitzel” (“Absolutely not: Preiselbeeren with Wiener Schnitzel”). Yet a current Gerstner menu serves veal Wiener Schnitzel with parsley potatoes, Preiselbeeren, and lemon. That is evidence of one restaurant’s practice, not a universal rule.
Haslinger also describes potato salad as a moist, savory counterpoint to dry breaded schnitzel. That is her culinary explanation, not an independently established medical claim about digestion. Austria’s federal ministry identifies lemon as a traditional addition: serve a slice or wedge for squeezing over the breading, rather than counting it as a side dish.
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What this means for a German-style schnitzel plate
The strongest specific guidance here concerns Austrian Wiener Schnitzel. German-language food traditions and household preferences vary, and the available recommendations do not establish one required side for every dish called schnitzel in Germany. For a well-supported classic plate, choose warm-dressed potato salad; for a fresher one, add cucumber or leaf salad; for a warm alternative, make parsley potatoes. Add lemon for the schnitzel itself, and decide on Preiselbeeren according to the style you want rather than treating them as obligatory.
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