Wiener Schnitzel

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Wiener Schnitzel

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Ingredients

Adjust Servings:
4 Veal Cutlets Approximately 600 g
2 Large eggs
200 g Breadcrumbs
100 g Plain Flour

Austria's National Dish and a Niki Lauda favourite

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Ingredients

Directions

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Wiener Schnitzel is Austria’s national dish (according to Wikipedia) and it must be true as Austria’s most famous racing driver, three time world champion, Niki Lauda, was snapped tucking into his this week.

Schnitzel is incredibly popular in the region and traditionally served with a potato salad and a cucumber salad, however these days it often comes with chips and a slice of lemon. To be authentic Weiner Schnitzel, it must be made from veal, but you can make schnitzel with any meat and many people use pork instead.

I love this recipe as it is incredibly easy to make and fast too. We served ours with thin chips and a salad and it took less than 20 minutes in total.

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Steps

1
Done

Tenderise the veal using a mallet (if you have one or a rolling pin if you have to improvise like me!)

2
Done

Set up three plates, one with the plain flour, one with the beaten eggs and the last one with the breadcrumbs.

3
Done

Coat the veal in plain flour, then in egg and lastly in breadcrumbs – importantly do not press the breadcrumbs on to the meat.

4
Done

Gently shake off any excess breadcrumbs and place in a frying pan with hot oil. (There should be enough oil in the pan for the schnitzel to be ‘swimming’.

5
Done

When both sides of the schnitzel are golden, remove from the pan and place on paper towels to remove the excess oil.

6
Done

Serve immediately.

Zoe Negus

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