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WIENER SCHNITZEL

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It can't get more traditional. You will find it all over Austria. As one of our friend once said: It's "quasi" the austrian fast food. However, this tastes so much better than fast food. 

TOTAL TIME: 30 mins

serves: 2-4  

INGREDIENTS

METHOD

1. Prepare three plates. fill the first plate with flour; The second with beaten eggs (Add a swig of double cream and pinch of salt) and fill the last plate with bread crumbs.

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2. Pound the escalopes and season them with salt on both sides.

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3. Cover the escalope first with flour, then with eggs and lastly with bread crumbs, but make sure you don't press the crumbs onto the meat. 

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4. Heat the pan (on medium temperature) with clarified butter.  

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5. Fry the escalopes until golden brown. It’s important that there is enough butter in the pan so that the escalopes swim in it. Drain the fried schnitzel when done and put them on a kitchen towel so that it can soak up some more of the excess butter.

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Serve the Schnitzels with some lemon and if you wish to make it even more Austrian serve it with some wild lingonberry sauce!

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  • 4  veal escalopes

  • 2 eggs

  • 200g flour

  • 200g bread crumbs

  • 200g clarified butter

  • 1 lemon

  • 1 tbsp double cream

Difficulty grade: medium

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