This dish is one of the most well-loved, and best known, meals in Austria.


4 pieces of veal or pork fillet
Flour (plain)
2 eggs
a little oil
1 tablespoon milk
Lard (or oil) for frying


Place the slices of meat between two pieces of cling film and beat until about 6 mm thick.
Prepare the breading ingredients – the flour on a flat plate, eggs, oil and milk in a bowl (lightly beaten) and the breadcrumbs on another flat plate. Dip the meat into the flour, then coat with egg and finally cover completely in breadcrumbs and press firmly (but not too hard).
Heat the oil or lard in a heavy-based frying pan and lower the schnitzels in gently, cook only one or two at a time. Cook on both sides until golden brown.
Serve with a potato salad or with rice and vegetables.
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