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Austrian Master Chef Toni Mörwald's classic recipe
from Vienna's Michelin-starred restaurant is traditional,
simple, and delicious. Originally from Milan,
it became a Viennese classic in 1848.
S E R V E S 4
Central European Cuisine
WIENER SCHNITZEL
Meat
4 veal cutlets, ½ in (1.3cm) thick
1 tbsp sunflower or canola oil
Salt and pepper
30g flour
2 large eggs, beaten
120g breadcrumbs
230–450g butter
220–440g lard
Potatoes
680g small new potatoes
115g butter, melted
2 tbsp Italian parsley, finely chopped
Pepper to taste
Meat
1. Place cutlets between two pieces of wax paper and
gently pound with a meat mallet. Rub cutlets with
oil and sprinkle with salt and pepper. Coat each
cutlet well first with flour, then egg, then crumbs.
2. In a heavy frying pan, melt equal amounts of
sufficient butter and lard to cover base of frying pan
to a depth of ½ inch (1.3cm). Working two at a time,
place cutlets in pan. Shake pan gently as meat cooks
to ensure cutlets do not stick. Cook 3– 4 minutes over
medium heat until cutlets begin to brown; turn over;
cook another 1–2 minutes so both sides are golden
brown. Drain on paper towels and sprinkle with salt.
Potatoes
1. Meanwhile, boil potatoes in salted water until
easily pierced with a fork, about 20 minutes.
2. Drain and place them back on the stove for a
minute or so, uncovered. Peel; slice into wedges
and place in a serving dish. Pour melted butter over
potatoes, sprinkle with parsley and pepper.
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