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A Weekday Menu Recipe


Wiener Schnitzel Recipe    HT  MC  German Austrian   15mins

A traditional Austrian Schnitzel recipe, also popular in Germany, which is quick to prepare.

Serves 4    Hot  Veal    Main Course    Germany  Austria  Europe



4 x 150g/5oz Veal Escalopes


Fresh Breadcrumbs to coat

1 Egg

Salt and Pepper

1 teasp Olive Oil

Oil for frying

25g/1oz Butter

Lemon Wedges and watercress to serve




1. Place the flour and the breadcrumbs on two separate plates. Mix the egg, salt, pepper and olive oil and place on a third plate.


2. Beat the escalopes flat with a rolling pin or meat mallet then coat in the flour, shake off the excess, then dip them in the egg mixture and finally in the breadcrumbs.


3. Fill a large frying-pan with oil about 25mm /1 inch deep, add the butter and place the pan over moderate heat. When the fat is very hot, fry the escalopes, 1-2 at a time, for about 3 minutes, until golden on one side.  


4. Turn them carefully and fry them on the other side. Drain the meat on kitchen paper and keep the first ones warm. Repeat until all are cooked. 


5. To Serve - Transfer to warm serving plates and garnish with wedges of lemon and sprigs of watercress.



Serving Suggestions :


Buttered Noodles,  Mixed Salad,  Herb Vinaigrette


Stewed Rhubarb,   Custard Sauce




More Veal  Recipes  |  Beef Cuts  |  General Veal Preparations |  More German Recipes




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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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