Recipes from Austria

Cooking this selection

This Austrian selection begins with Wiener schnitzel. The entry uses breaded veal; changing meat creates a variation and changes cooking guidance. Flatten the cutlet evenly before flour, egg and breadcrumbs. The coating needs a dry surface and room during frying rather than being pressed against another piece.

Planning the preparation

Prepare accompaniments before frying. Work in batches and check meat temperature because a golden coating can appear before the center is ready. Drain without stacking and serve promptly to keep it crisp. Add lemon at the table instead of wetting the entire coating while it waits.

Recipes to start with

• Wiener Schnitzel