This dish is one that you will find in every restaurant that has any pretensions to having ‘European’ cuisine. It is a traditional dish from Vienna (Wien), and although the usual recipe calls for veal, this can be substituted for meat more readily available, such as pork or chicken (or even turkey). The traditional recipe also called for the meat to be fried in lard, but today a polyunsaturated cooking oil would be better.
Cooking Method
Pound the meat thin and flatten out carefully. Lightly salt.
Prepare three plates: Put flour on one, whisk the two eggs and place on the second and cover the third with the breadcrumbs.
Now dip the meat in flour first, then into the egg (covering both sides) and then into the breadcrumbs.
In a frying pan, place the oil, with enough to float the schnitzels. Fry quickly, turning both sides. Do not overcook or they will become tough and dry.
Serve with your choice of potatoes, though a sliced pan-fried potato with onion and bacon goes very well with this dish.
| Ingredients | Serves 4 |
| Veal/pork/chicken | 4 x 120 gm sliced thin |
| For the breading | |
| Flour | |
| Eggs | 2 |
| Breadcrumbs (commercially available) | |
| Salt to taste | |
| Oil for frying | |
