THE WIENER SCHNITZEL

THE
WIENER
SCHNITZEL
The Wiener Schnitzel - a breaded
and fried veal escalope. Recipes
for this delicacy can be found in
Viennese cookery books since the
18th century. Today, it is the Austrian
national dish par excellence, world
famous and every time a pleasure!
MAY SOLLINGER-SOUCEK
MARKETING MANAGER,
VIENNA CONVENTION BUREAU
THE “WIENER SCHNITZEL”
INGREDIENTS
• 8 veal cutlets - about 90g each
1
Tenderise the veal to about 2-4mm and rub salt on
both sides. On a flat plate, stir the eggs briefly with a
fork. Lightly coat the cutlets in flour then dip into the
egg, and finally coat in breadcrumbs.
2
Heat the butter and oil in a large pan (allow the fat to
get very hot) and fry the schnitzels until golden
brown on both sides. Make sure to toss the pan
regularly so that the schnitzels are surrounded by oil
and the crumbing becomes “fluffy”.
3
Remove and drain on kitchen paper. Fry the parsley
in the remaining oil and drain.
4
Place the schnitzels on a warmed plate and serve
garnished with parsley and slices of lemon.
• 4 eggs
• 1 cup breadcrumbs, very fine
• 1 cup flour, fine
• 300ml butter
• 100ml vegetable or peanut oil
• Pinch of salt
• 1 lemon and fried parsley
for garnish
Suggested side
dishes: Parsley-tossed
potatoes and salad
(cucumber, tomato,
potato or lettuce)
ORIGIN
VIENNA,
AUSTRIA
Tips: Make sure to use high-quality, very fine
breadcrumbs. Genuine Wiener schnitzels need
to be fried in a frying pan, not in a deep fryer.
Also, the use of butter is essential to give the
schnitzels a typical “nutty” taste.
SERVES
4