Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

A luxury safari though Botswana's Okayango Delta
28.04.2017

Enjoy the best of both worlds on safari in Botswana's Okayango Delta. Creature-spot by day and have all the creature comforts by night at a trio of luxury retreats.

Gourmet Traveller 2017 travel trends revealed
27.04.2017

Wondering where the new in-demand destinations are? We’ve pulled the results of our Gourmet Explorer quiz to highlight the new travel hotspots worth visiting and help inspire your next overseas jaunt.

Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Visiting the Blue Mountains farm supplying Sydney's fine diners
27.04.2017

Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.

Expert tips for air travel with Anne Sullivan
26.04.2017

Anne Sullivan, CEO of Georg Jensen Australia, takes us through her travel routines and cabin essentials.

Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017

Hand-picked and hand-packed pickles to upgrade your next ploughman's lunch.

Our Hot 100 issue is out now
24.04.2017

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Wiener schnitzel


You'll need

6 veal schnitzels (about 160 gm each) 75 gm plain flour 2 eggs, lightly beaten 200 gm fresh fine breadcrumbs 60 gm butter or lard, coarsely chopped To serve: lemon wedges   Fried potatoes 1 kg small kipfler potatoes 70 gm speck, cut into lardons   Fennel and radish slaw 6 radishes, trimmed and thinly sliced 2 fennel bulbs, thinly sliced, fronds reserved 300 gm white cabbage, finely shredded 60 ml (¼ cup) white wine vinegar 55 gm (¼ cup) caster sugar 2 tsp caraway seeds 1 tbsp extra-virgin olive oil

Method

  • 01
  • For fried potatoes, cook potatoes in boiling salted water until just tender (15-20 minutes). Drain, cool, peel, cut into 5mm-thick slices and set aside. Heat a large frying pan over medium-high heat. Add speck and cook until starting to colour (3-5 minutes). Add potatoes and turn occasionally until golden (5-7 minutes). Season to taste, remove from heat and keep warm.
  • 02
  • Meanwhile, for fennel and radish slaw, place radish in a small non-reactive bowl. Combine fennel slices and cabbage in a separate non-reactive bowl. Combine vinegar, sugar and 60ml water in a saucepan, bring to the boil over high heat, then pour one-quarter of the liquid over radish and remaining liquid over fennel mixture. Set aside to cool. Dry-roast caraway seeds until fragrant (2-3 minutes). Drain fennel mixture and radish (discard liquid), combine in a bowl, add caraway seeds, olive oil, and fennel fronds, season to taste, toss and set aside.
  • 03
  • Place flour, eggs and breadcrumbs in separate shallow bowls. Working with one piece of veal at a time, dip in flour, then egg, then breadcrumbs to coat, shaking off excess between layers. Repeat with remaining veal slices. Set aside.
  • 04
  • Heat a large frying pan over medium-high heat, add half the butter, when foaming add half the schnitzel and cook, turning once, until golden and cooked through (3-5 minutes). Transfer to a plate and keep warm. Wipe pan clean with absorbent paper, then repeat with remaining butter and schnitzel. Serve immediately with slaw, potatoes and lemon wedges.

Dishes that fall into the “classic” category ask to be cooked time and again, their appeal traversing generations and often cultures. Wiener schnitzel is one such dish.

Not all schnitzels are equal. Their preparation and cooking methods are similar – a piece of meat breaded then baked or fried – but it’s the accompaniments that distinguish one schnitzel from another.

Dating back to when the Roman legions marched through the Alps around 100BC, there are many incarnations (Florentiner Kalbsschnitzel, served with tomatoes and risotto; Holsteiner schnitzel, topped with a fried egg; and paprikaschnitezel, with paprika sauce, to name but three), but it’s Wiener schnitzel that has entered the realms of the classic.

Austria’s most famous dish outside Austria is a simple affair. A thin escalope of veal is dredged in flour, egg and breadcrumbs before being shallow-fried. Many Austrians insist it must be cooked in lard. Regardless, it’s traditionally accompanied by a slice of lemon, lingonberry jam, and potato salad or butter-tossed potatoes with parsley.

It’s similar to Italy’s famous costoletta alla Milanese, which is crumbed and most often cooked on the bone. Alan Davidson’s The Oxford Companion to Food explains the difference neatly: “the Milanese cut the meat from the rib and fry it in butter, whereas the Austrians take the escalope from the leg, and fry it in lard”.

With Austria’s influx of Italian and German immigrants in the late 19th century came an increased appetite for veal, and costoletta may have crossed the Alps with those Italian migrants, morphing into Wiener schnitzel later.

For our version of the Austrian classic, the potatoes remain (albeit the crisp, fried variety) and it’s lightened up with fennel and radish slaw. A good squeeze of lemon is a must. After years languishing in the bain-marie wilderness, the time has come for this old favourite to regain its rightful place on our dinner tables.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×