Wiener schnitzel


  • Serves 6 people

  • 6 veal schnitzels (about 160 gm each)
  • 75 gm plain flour
  • 2 eggs, lightly beaten
  • 200 gm fresh fine breadcrumbs
  • 60 gm butter or lard, coarsely chopped
  • To serve: lemon wedges
  • Fried potatoes
  • 1 kg small kipfler potatoes
  • 70 gm speck, cut into lardons
  • Fennel and radish slaw
  • 6 radishes, trimmed and thinly sliced
  • 2 fennel bulbs, thinly sliced, fronds reserved
  • 300 gm white cabbage, finely shredded
  • 60 ml (¼ cup) white wine vinegar
  • 55 gm (¼ cup) caster sugar
  • 2 tsp caraway seeds
  • 1 tbsp extra-virgin olive oil
01   For fried potatoes, cook potatoes in boiling salted water until just tender (15-20 minutes). Drain, cool, peel, cut into 5mm-thick slices and set aside. Heat a large frying pan over medium-high heat. Add speck and cook until starting to colour (3-5 minutes). Add potatoes and turn occasionally until golden (5-7 minutes). Season to taste, remove from heat and keep warm.
02   Meanwhile, for fennel and radish slaw, place radish in a small non-reactive bowl. Combine fennel slices and cabbage in a separate non-reactive bowl. Combine vinegar, sugar and 60ml water in a saucepan, bring to the boil over high heat, then pour one-quarter of the liquid over radish and remaining liquid over fennel mixture. Set aside to cool. Dry-roast caraway seeds until fragrant (2-3 minutes). Drain fennel mixture and radish (discard liquid), combine in a bowl, add caraway seeds, olive oil, and fennel fronds, season to taste, toss and set aside.
03   Place flour, eggs and breadcrumbs in separate shallow bowls. Working with one piece of veal at a time, dip in flour, then egg, then breadcrumbs to coat, shaking off excess between layers. Repeat with remaining veal slices. Set aside.
04   Heat a large frying pan over medium-high heat, add half the butter, when foaming add half the schnitzel and cook, turning once, until golden and cooked through (3-5 minutes). Transfer to a plate and keep warm. Wipe pan clean with absorbent paper, then repeat with remaining butter and schnitzel. Serve immediately with slaw, potatoes and lemon wedges.







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