What's a wiener schnitzel-a thin breaded and fried veal cutlet from Austrian cuisine-without its trusty sidekicks? We know, sounds risky.
But trust us, we've got the goods.
Forget plain old fries - think more along the lines of bright salads, crispy potato dishes, or even some surprising veggies.
In our quest for the best, we taste-tested, nibbled, and devoured our way to the top ten sidekicks for your schnitzel.
Ready to upgrade your meal? Let's get crunchin'!
Top 10 Side Dishes for Wiener Schnitzel
Here are our picks for the best side dishes to serve with wiener schnitzel:
| Side Dish | Ingredients | Flavor | Difficulty | Time |
| Buttered Egg Noodles | Egg noodles, butter, salt, pepper | Buttery, comforting | Easy | 15 mins |
| Warm German Potato Salad | Potatoes, onion, vinegar, mustard, bacon | Tangy, savory | Moderate | 45 mins |
| Braised Red Cabbage | Red cabbage, onion, vinegar, sugar, spices | Sweet, sour | Moderate | 1 hour |
| Cucumber Salad with Sour Cream | Cucumbers, sour cream, dill, vinegar, salt | Cool, creamy, herbal | Easy | 20 mins |
| Roasted Brussels Sprouts | Brussels sprouts, olive oil, salt, pepper | Nutty, caramelized | Easy | 30 mins |
| Spaetzle (German Egg Noodles) | Flour, eggs, milk, salt | Tender, eggy | Moderate | 30 mins |
| Cranberry Sauce | Cranberries, sugar, orange juice | Sweet, tart | Easy | 20 mins |
| Sautéed Mushrooms | Mushrooms, butter, garlic, thyme | Earthy, savory | Easy | 20 mins |
| Roasted Asparagus | Asparagus, olive oil, salt, pepper | Fresh, bright | Easy | 20 mins |
| Creamy Mashed Potatoes | Potatoes, milk, butter, salt, pepper | Rich, comforting | Moderate | 45 mins |
1 - Buttered Egg Noodles
Buttered Egg Noodles have a rich, buttery flavor that goes well with schnitzel's crispy texture. We love how the noodles soak up the extra sauce.
It's our go-to side. The simplicity of butter and noodles is unbeatable.
Egg noodles are tender and go well with the schnitzel. We've eaten them countless times.
They're quick and versatile; for more egg-bite friendly side dishes.
Adding herbs or cheese is a useful (try 1 tablespoon Parmesan per 2 cups of noodles).
2 - Warm German Potato Salad
Butter, vinegar, bacon, and a touch of sugar. That's warm German potato salad for us (a Bavarian-style side popular in southern Germany).
The blend is magical, tangy, and slightly sweet. We love it because it has bacon - need we say more?
It stands out next to schnitzel every time; for complementary sweet potato soup side ideas.
Once, we had it with some chives sprinkled on top. Absolutely delicious!
3 - Braised Red Cabbage
We absolutely love braised red cabbage (made from red cabbage, Brassica oleracea var. capitata f. rubra).
The texture is tender yet slightly crunchy.
The blend of vinegar, sugar, and allspice adds depth; for more braised red cabbage side pairings.
Why does it pair so well with schnitzel? The acidity cuts through the rich breading, creating a balanced bite.
We've tried it countless times and it's always a hit. Once, we added some apple slices and it elevated the dish.
4 - Cucumber Salad with Sour Cream
Oh, cucumber salad with sour cream! We love this combination.
Crisp cucumbers (Cucumis sativus) paired with tangy sour cream is a refreshing side dish that improves any meal. The cucumbers bring a cool crunch, while the sour cream adds a creamy, tangy bite.
It's light, yet satisfying.
Throw in some dill and vinegar, and you've got a hit; similar simple taco salad friendly side ideas.
We sometimes add a pinch of sugar for a slight sweetness. It's always a crowd-pleaser at our gatherings.
5 - Roasted Brussels Sprouts
Roasted Brussels sprouts are our jam. Tender inside and crispy outside, they hit the sweet spot every time.
We toss them with olive oil, salt, and pepper. They get this caramelized vibe that's to die for.
Brussels sprouts (Brassica oleracea var. gemmifera) have a slight bitterness which goes well with wiener schnitzel's richness.
It's a simple side that never fails; for other roasted vegetable pairings see roasted vegetable pairings and ideas.
6 - Spaetzle (German Egg Noodles)
Spaetzle (a German noodle) are tender, chewy egg noodles with a satisfying, buttery flavor. We coat them in butter and sometimes add a sprinkle of fresh herbs or cheese.
These noodles absorb sauces and gravy perfectly. There's this perfect bite that we love-soft but firm.
Cooking spaetzle is pretty straightforward. Flour, eggs, and salt combined, then dropped into boiling water.
Simple, delicious, and a family favorite.
7 - Cranberry Sauce
We're all about cranberry sauce. It's a tangy, sweet splash of flavor that compliments schnitzel beautifully.
Cranberries (Vaccinium macrocarpon) make it bright and zesty. We love how the tartness balances the fried richness of schnitzel.
It's so simple to whip up; if you want sauce pairings try these bearnaise sauce side suggestions.
Fresh cranberries, sugar, and a splash of water.
Our secret? A bit of orange zest for that extra zing. Absolutely divine!
8 - Sautéed Mushrooms
We absolutely love sautéed mushrooms. They have a rich, earthy flavor that goes well with schnitzel's crispy texture.
Mushrooms are incredibly versatile, easy to cook, and delicious.
We sauté them in butter with garlic and fresh herbs (like thyme or parsley). They soak up these flavors beautifully.
The result is a delicious side dish. The earthy taste and savory blend are simply irresistible.
9 - Roasted Asparagus
Let's get straight to the point - roasted asparagus rocks. We toss them with olive oil, garlic, and a pinch of salt.
Preheated oven at 400°F. Easy.
Roasted asparagus offers a crispy outside with a tender inside. The flavor?
Mildly sweet, slightly nutty (Asparagus officinalis). All while being deliciously fresh.
We've tried adding lemon zest for extra zing. Tossing with Parmesan is also a win.
These guys never disappoint our schnitzel nights.
10 - Creamy Mashed Potatoes
We're all about creamy mashed potatoes. They're smooth, buttery, and oh-so-satisfying.
Soft potatoes (Yukon Gold or Russet) blend seamlessly with rich cream. A touch of salt and pepper balances everything out.
We love adding roasted garlic for an extra flavor kick. Once, we tried a sprinkle of chives on top and it was fantastic.
The texture? Perfectly velvety.
They complement schnitzel's crispiness wonderfully. Simple to make and always a hit at dinner.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
