Wiener Schnitzel Recipe

Traditional Viennese Wiener Schnitzel is made using veal, although crumbed schnitzels are equally delicious when made with beef or chicken and these meats are often easier to find than veal.

4 veal schnitzels or steaks (approximately 100 grams / 4 oz each)
1 cup of plain white flour
2 eggs
2 cups of dry breadcrumbs
grated rind or zest of 1 lemon
salt and pepper to taste
¼ cup of olive oil
1 tablespoon of butter

Trim the veal schnitzels of any sinew or fat. Using a meat mallet or rolling pin gently pound the steaks evenly and trim neatly if desired.

Prepare three shallow dishes; place the flour into the first dish. Beat the eggs together lightly and pour into the second dish. Mix together the dry breadcrumbs, lemon rind and salt and pepper and put into the third dish. Pass one schnitzel through the flour, followed by the beaten eggs and finally coat in the breadcrumb mixture. Repeat with the remainingschnitzels.

Heat a large frying pan and melt the butter and oil. Add the schnitzels to the pan and cook over a medium heat on each side for about 3 minutes or until golden. Drain on absorbent paper and serve immediately with a fresh green salad, potato salad or seasonal vegetables.

(Serves 4)

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