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Wiener Schnitzel

Wiener Schnitzel
Wiener Schnitzel

I've always enjoyed a good breaded-fried piece of meat. It is comfort food at it's best. Not long ago I was visiting my friend Laura, and she is half Austrian and half Dutch. She invited over for dinner. I saw her struggle with a little piece of chicken fillet that she was planning on making schnitzel style. I had to take over, to make the story short, I made the schnitzel and left home with a Tupperware full of butter chicken (Indian style), don't ask me why, that's another story... Months have passed and I decided to make it again but this time following original recipe with veal and breading less conventional with cornflakes.

This recipe yields 2 portions.


2 veal schnitzels

4 tablespoons of flour

2 eggs (beaten)

1 cup of natural cornflake (lightly crushed)

Salt and Pepper to taste

Vegetable oil for frying


1. Remove skin from the veal and with a kitchen hammer, beat until thin. Season with sal and pepper.

2. Place the flour in a flat plate and also the cornflakes.

3. Coat the veal with flour then with eggs and the cornflakes on both sides, and fry until golden brown, this will be approximately 4 minutes on each side.

4. Place on paper towel to dry the excess of oil and serve warm with a slice of lemon.


1. For this time I accompanied the schnitzel with roasted garlic-and-parsley potatoes; but you could very well accompany it with rice or pasta.

2. Second side was avocado, tomato and cucumber salad with simple vinaigrette.



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