Vienna Schnitzel French Fries Tomato Salad
Wiener Schnitzel Patat Frites Tomatensalade


4 veal or pork escalopes of. approx. 150gr each   (or 4 readymade breaded veal schnitzels)

To finish:
15 g butter
2 tablespoons sunflower-, rape- or
peanutoil for frying *
flour for breading
1 beaten egg for breading
fine breadcrumbs
sea salt
freshly ground pepper

pre-fried French Fries
sea salt
tomato salad
lemon slices


Dry the meat thoroughly on each side with paper towels.
Put the meat between 2 sheets of cling film / plastic wrap and bash the chops briefly, but brutally, with a meat hammer ( or rolling pin) to roughly 6mm (1/4 inch) thin.

Dip both sides of each schnitzel in flour, then the egg and the breadcrumbs. Shake off the excess breadcrumbs.
Heat the oil in a frying pan. *
Fry the schnitzels on both sides on medium heat for 4-6 minutes until done and lightly browned.
At the last moment finish by adding the butter.
Sprinkle with salt and freshly ground pepper.
Keep warm.

Fry the French Fries in deep fat on 190C then lower to 180C until crisp.
Drain on kitchen paper and sprinkle generously with salt.

Serve the schnitzels with the French Fries, the lemon slices
and the tomato salad.


To serve this dish as a Holsteiner Schnitzel serve with crossed-over anchovies and a fried egg sunny side up on top of the schnitzel.

* To fry the schnitzels in the authentic Vienna manner fill the frying pan with 2 cm sunflower-, rape- or peanutoil. Deep fry until crisp and browned.