Wiener Schnitzel

The Wiener Schnitzel was traditionally served with parsley and butter potatoes, but most restaurants now also serve it with chips or potato salad. An authentic Austrian touch is a serving of lignonberry jam on the side. The drink most commonly consumed with Wiener Schnitzel? Well, beer of course!


  • 4 veal cutlets (thickness of about 1 cm) from the rump or shoulder
  • 2 eggs
  • 100 g all purpose flour
  • 100 g fresh breadcrumbs
  • Salt and pepper
  • Clarified butter
  • Slice of lemon


  1. Heat the butter in a pan to an ideal heat of between 160-170°C.
  2. Beat the cutlets with a meat pounder until they are thinner.
  3. Season with salt and pepper. Cover in flour, dip in beaten egg and cover with fresh breadcrumbs.
  4. Now comes the tricky part. Take care not to handle the schnitzel too much to ensure a “fluffy” crumbing when fried. Gently slip the schnitzel into the pan. It should literally swim in the fat to cook evenly.
  5. Once golden brown all around, remove and place on a paper towel to absorb excess grease.
  6. Squeeze some lemon juice over once on the plate.

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