Wiener Schnitzel

Vienna Schnitzel

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • Very thin slices of veal (usually cut from the fillet), flour, the beaten yolks of
  • 1 or 2 eggs, fine white breadcrumbs, salt and pepper.


Dip the slices of veal in flour, then in the yolks of eggs, to which salt and pepper have been added, and finally in the fine white breadcrumbs. Cook in hot butter for a few minutes only as the slices of veal are very thin. When a golden colour on both sides, put on a hot dish and serve at once.

This is the plain Wiener Schnitzel, but the one whose popularity has spread to practically all European countries is highly garnished, and on most menus is called “Escalopes de Veau à la Viennoise.” The garnish consists of a thin slice of lemon on each escalope, on which a stoned olive is placed, around the olive a boned anchovy, and the dish is garnished with capers and finely chopped yolks of hard-boiled eggs and finely chopped white of egg, placed alternately on the dish.