Wiener schnitzel

Australian Gourmet Traveller classic dish recipe for wiener schnitzel.

📝 Ingredients

• 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 (1/4 cup) white wine vinegar
• 55 gm (1/4 cup) caster sugar
• 2 tsp caraway seeds
• 1 tbsp extra-virgin olive oil

👨‍🍳 Instructions

1. 11.: 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.
2. 22.: 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.
3. 33.: 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.
4. 44.: 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.