Delicate veal schnitzels prepared on the grill, served with a refreshing lemon-horseradish sauce and buttery young potatoes with dill. A perfect dish for summer grilling gatherings — veal is thinly pounded meat that cooks quickly and remains juicy, while the sauce adds a fresh, slightly spicy note thanks to the horseradish and lemon. Young potatoes with butter and garlic, along with fresh dill, create a classic Polish accompaniment that balances the subtlety of the meat well. The dish looks impressive on the plate: golden schnitzel with visible breading, green dill, and a light sauce emulsion. Serve immediately after grilling with extra lemon wedges and a light salad of seasonal vegetables.
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Thoroughly scrub the young potatoes under running water with a vegetable brush to remove the dirt. Do not peel the skins — leave them on for flavor and texture. If the potatoes are uneven in size, cut the larger ones in half so that they are all similar in size.
Place the peeled potatoes in a pot, cover with cold water so that they are submerged by about 2 cm. Add 1/2 teaspoon of salt (about 3 g). Bring to a boil over medium heat, then reduce the heat and cook for 15–20 minutes until a fork easily pierces the potato – this is a sign that they are soft.
Drain the potatoes and set aside for a minute to steam off. In a small pan, melt 50 g of butter over medium heat, add finely chopped garlic (10 g) and sauté for 20–30 seconds just until the garlic starts to smell (do not brown), then remove from heat.
Transfer the potatoes to a large bowl, drizzle with garlic butter, and gently mix with a spoon so that all the potatoes are lightly coated. Finally, add the chopped dill (15 g) — if you don't like dill, use parsley instead. Taste and season with salt if necessary.
Start by zesting the skin of 1 lemon using a fine grater (only the yellow part). Cut the lemons in half and squeeze out the juice — you will need about 60–80 ml of juice (from 1–2 lemons).
In a medium bowl, mix 200 g of sour cream with 40 g of grated horseradish and 20 g of mustard. Add the grated lemon zest and 1–2 tablespoons of juice (20–40 g), taste, and gradually add more juice to achieve the desired acidity (you can also adjust the spiciness of the horseradish). Season with salt (about 1 g) and pepper (a pinch) to taste; if the sauce is too sour, add a little sugar (about 1–2 g).
Prepare three wide plates or shallow bowls: one with 100 g of flour, the second with 120 g of beaten eggs, and the third with 120 g of breadcrumbs. Place the veal slices between two layers of plastic wrap and gently pound them with a meat mallet to a thickness of 4–5 mm — even pounding ensures even frying.
Before breading, gently salt and pepper each side of the veal slices (use the remaining salt and pepper). First, coat the slice in flour (shake off the excess), then dip it in the beaten egg, and finally, thoroughly coat it in breadcrumbs, pressing lightly to ensure the coating sticks.
Preheat the grill to medium-high heat (grate about 200–220°C). Clean the grate thoroughly and brush it with a brush soaked in canola oil (30 g) to prevent sticking. Place the schnitzels on the grate and grill for 2.5–3.5 minutes on one side until the coating is golden, then flip and grill for another 2–3 minutes. The signal for readiness is an even golden coating and no bloody juices when pierced — the meat should be juicy, not raw in the center.
When the schnitzels are ready, remove them from the grill and place them on a plate lined with paper towels for 1 minute to drain excess fat. Heat the sauce if you prefer it warm (30 seconds in a water bath) or leave it at room temperature — it also tastes good slightly chilled.
On the plate, place a portion of young potatoes, next to it lay a golden schnitzel. On the schnitzel or beside it, serve 2-3 tablespoons of lemon-horseradish sauce. Garnish with a wedge of lemon and fresh dill. Serve immediately to keep the coating crispy.
If you don't have a grill, you can fry the schnitzels in a large grill pan or a classic one with a little canola oil over medium-high heat: fry for 3–4 minutes on each side. For a lighter version, instead of breadcrumbs, use a mixture of crushed nuts with a little breadcrumbs.
The classic schnitzel comes from Austrian cuisine (Wiener Schnitzel), but thinly pounded veal with a crispy coating was quickly adapted in Polish cuisine as an elegant dish for special occasions. The addition of horseradish is a more Slavic touch that enhances the flavor of the meat.
Serve the schnitzel immediately after grilling; you can serve the sauce in a small sauce boat. Add a fresh cucumber and tomato salad, as well as lemon wedges for drizzling over the meat just before eating. For adults, a good accompaniment is chilled white wine or light beer.
Store the sauce in an airtight container in the refrigerator for up to 2 days. Grilled schnitzels are best eaten fresh; if you need to store them, place them in the refrigerator for a maximum of 24 hours and reheat in the oven at 160°C for 8–10 minutes to restore the crispiness of the coating. Potatoes can be stored for up to 2 days and reheated in a pan.
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90 min
150 min
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60 min
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