Why Viking

This classic recipe comes to us from Austrian Master Chef Toni Mörwald, proprietor of Vienna’s Michelin-starred restaurant, Mörwald Gourmet “Toni M.” It is traditional, simple to make and delicious. This dish itself is a classic of Vienna, although it originates from Milan, as Field Marshal Radetzky is said to have brought a “cotoletta Milanese” recipe back to Vienna in 1848.

Master Chef & Author Toni Mörwald

Watch the world-famous master chef and author Toni Mörwald and Karine prepare the traditional wiener schnitzel dish. In Austria, you might visit Chef Mörwald’s Michelin-starred restaurants. Bon appétit!

Ingredients

Meat

4 veal cutlets, ½-in (1.3-cm) thick
1 Tbsp (15 ml) sunflower or canola oil
Salt and pepper
¼ C (31 g) flour
2 lg eggs, beaten
1 C (121 g) breadcrumbs
1–2 C (230–459 g) butter
1–2 C (220–440 g) lard

Potatoes

1½ lb (680 g) sm new potatoes
½ C (115 g) butter, melted
2 Tbsp (5 g) Italian parsley, finely chopped
Pepper to taste

Serving Suggestion

1 lemon, cut into wedges

Directions

Meat

Place cutlets between pieces of wax paper and gently pound with a meat mallet (or small heavy saucepan) until about ¼-inch (6-mm) thick. Rub cutlets with oil; sprinkle with salt and pepper. Set up 3 shallow dishes: 1 with flour, 1 with egg and 1 with breadcrumbs. Coat each cutlet well first with flour, then egg, then crumbs.

In a heavy frying pan, melt equal amounts of sufficient butter and lard to cover frying pan bottom to a depth of ½ inch (1.3 cm). Working 2 at a time, place cutlets in pan, immersing in fat. Shake pan gently as meat cooks to ensure cutlets do not stick. Cook 3–4 minutes over medium heat until cutlets begin to brown; turn over; cook another 1–2 minutes so both sides are golden brown. Drain on paper towels; sprinkle lightly with salt.

Potatoes

Meanwhile, boil potatoes in salted water until easily pierced with a fork, about 20 minutes. Drain; place them back on the stove for a minute or so, uncovered. Peel; slice into wedges and place in a serving dish. Pour melted butter over potatoes, sprinkle with parsley and pepper.