Well-loved Tirolean dishes and recipes to try

Viennese Schnitzel with Parsley Potatoes 

Cook one of Austria’s most famous dishes and spoil your loved ones after an exhausting day with a typical delight from your holiday destination!

Ingredients for 4 persons

• 4 veal cutlets 
  
• 2 eggs
• approx. 4 tbsp. of flour
• approx. 4 tbsp. of breadcrumbs
• salt
• oil

Preparation

Beat the cutlets to a thickness of about 4mm and salt them afterwards. Put the meat first into flour, then into the whisked eggs and at the end into the breadcrumbs. Don’t press the breadcrumbs! Heat plenty of oil in a pan (the meat should swim in the oil) and put one schnitzel after the other in. Turn once they have a golden-brown color. Serve to your taste, e.g. with lemon slices and classic side dishes like green salad or potato salad. Parsley potatoes, baked potatoes, rice with peas or chips also go well with it.

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