Name: Wiener schnitzel
Yield: Serves 4
Cuisine: Australian
Ingredients: ½ teaspoon salt; 4 black olives; 1 egg, lightly beaten; juice of 1 lemon; 150 g (1½ cups) dried breadcrumbs (approximately); 2 heaped tablespoons plain flour; 60 g butter; 125 ml (½ cup) olive oil; ¼ teaspoon freshly ground black pepper; 1 teaspoon Worcestershire sauce; 1 lemon, sliced; 1 hard-boiled egg, chopped; 4 anchovy fillets; 2 tablespoons vinegar; 2 tablespoons tomato sauce; 1 garlic clove, crushed; 4 veal schnitzel steaks

Preparation info

Serves
4

Difficulty
Easy

Appears in

Tried, Tested and True

By Liz Harfull

Published 2018

About

This is one of Sue Gallie’s ‘bachelor girl’ recipes. A perennial favourite in Australia, schnitzels are often bought pre-coated, but the end result is nowhere near as pleasing as schnitzels freshly made at home. This version is different from traditional recipes, in that the meat is marinated before being coated. You don’t need to add the suggested garnishes, but they will transport you right back to the 1970s if you want the full experience.