Wiener schnitzel (Austrian)

weiner schitzel

Cooked for the Austrian entry of the Euro Cup and Plate challenge.

300g veal steak
1 organic, free range egg
dry breadcrumbs
lemon, quartered
salt and pepper
1/3 cup grapeseed oil

  1. Select veal steaks that are cut very thinly – about 5mm thick. Pound out the meat thinly with a meat mallet or a rolling pin.
  2. Coat steaks lightly in flour seasoned with salt and pepper. Shake off any excess flour. Dip each steak into a bowl of lightly beaten eggs. Then dip them into another bowl with the breadcrumbs, pressing breadcrumbs on firmly. If possible, refrigerate the steaks for 1 hour to set the crumbs.
  3. Heat the oil in a large frying pan, add the steaks, cook quickly on both sides until golden brown. You could cook the steaks one at a time. Use tongs for turning the steaks to preserve all the juices.

Served with potato dumplings, steamed carrots, and a slice of lemon. Alternatively serve with a hot potato salad. Absolutely delicious.

Serves 2.