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Austrian Wiener Schnitzel

What's The Big Idea?

Given that this is one of Austria's most famous recipes, it may surprise you to read that there has been much debate about its origins. While the Viennese of course claim it as their own, many believe that it is an adaptation of the Italian Cotoletta Alla Milanese. Others believe that its history can be traced back even further to the Jewish community living in what was then Constantinople in the 12th century.

Whatever its origins, the dish is a classic and a "must" for any Austrian themed party. Serve with boiled potatoes and a mixed salad.

Shopping List

Here's the list of what you need:

  • 4 veal schnitzel, 150180g each
  • 2 eggs, beaten
  • 100g plain flour
  • 100g breadcrumbs
  • Salt, pepper
  • Clarified butter and/or vegetable oil
  • Slices of lemon, to garnish

What To Do

  • Lay out the schnitzel on a work surface, remove any skin and beat until thin. Season on both sides with salt and pepper
  • Place the flour and breadcrumbs on separate flat plates
  • Coat each schnitzel in flour, then coat thoroughly in beaten egg, making sure that no part of the schnitzel remains dry
  • Lastly, coat in the breadcrumbs
  • In a large pan melt sufficient clarified butter and/or oil for the schnitzel to be able to swim freely
  • Only place the schnitzel in the pan when the fat is so hot that it hisses and bubbles up if some breadcrumbs are introduced to it
  • Fry the schnitzel for 2-4 minutes (depending on the thickness) until golden brown
  • Turn using a spatula or fish slice and fry on the other side until similarly golden brown
  • Remove the schnitzel and place on kitchen paper to dry off
  • Serve, garnished with slices of lemon

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