Wiener Schnitzel

Wiener Schnitzel

Wiener Schnitzel first appeared in the 19th century and has been a staple since. Feautring Chef's Own Pre-Dust, Chefs Own™ Tempura Batter, and Chef's Own Fine Panko Breadcrumbs. With the meat thinly flattened and then fried, this creates a mouthwatering bite each time. 

What You'll Need

Amount Ingredients
2 kg Veal - or pork top round, or chicken breast
10 g Salt
5 g White Pepper
4 pieces Lemon
20 pieces Caper
10 pieces Anchovies
100 g Chef's Own™ Pre-Dust
300 g Chef's Own™ Tempura Batter
700 ml Cold Water
300 g Chef's Own™ Fine Panko Breadcrumbs


Preparation Step 1– Wiener Schnitzel
1. Trim the silver skin and excess fat off the meat. Slice 180 g steaks in butterfly cuts. Flatten the steaks to 7mm thin Schnitzel and season with salt and pepper.
Preparation Step 2 – Wiener Schnitzel
2. Dust the Schnitzel with Chef's Own™ Pre-Dust. (Step 1)
Preparation Step 3– Wiener Schnitzel
3. Dissolve Chef's Own™ Tempura Batter in cold water. Allow batter to rest for 10 minutes, dip the Schnitzel into the batter. (Step 2)
Preparation Step 4– Wiener Schnitzel
4. Coat the battered Schnitzel with Chef's Own™ Fine Panko Breadcrumbs (Step 3).
Preparation Step 5– Wiener Schnitzel
5. Fry for 6-7 min at 160-170°C. Drain on paper towel and garnish with a slice of lemon, rolled anchovy and 2 capers.