Original recipe Vienna Steak
- Aug 28
- 2 min read
Updated: Sep 20
## The Journey of Vienna Schnitzel: From Italy to Imperial Delicacy
The famous “Vienna Schnitzel” originates from northern Italy! It found its way to the imperial city of Vienna in the 14th or 15th century. The Italian recipe was perfected in Vienna, and from there began its triumphant march on gourmet plates. It is said that Field Marshal Radetzky (after whom the Radetzky March is named) brought the recipe to Vienna. For this recipe, you will need veal steak from the leg, flour, eggs, breadcrumbs, butter, and lemon. Potato salad or French fries go well with this dish. The preparation is very simple and fast. Follow the recipe.
Ingredients: simple, total time: 40 min. 4 serving
4 veal steaks
salt and black pepper to taste
4 Tbsp flour/ or as needed/ 100 g
2 eggs
6 full Tbsp breadcrumbs/ 100 g
150 g butter/ or 150 ml vegetable oil
1 lemon for garnish
Preparation:
Buy veal steaks that are larger and 1 cm thick and made from the veal leg, or from the top side.
Pound the steaks with a meat mallet between two pieces of plastic wrap on which you have poured a little oil, to thin them out so that they take on a larger shape. If there is fat, remove it around the edges.
Season with salt and black pepper to taste on both sides.
Now finish preparing the steaks by placing wheat flour in the first baking dish, in the second, beat the eggs carelessly so that the yolks are still visible, in the third, add a lot of breadcrumbs. For a particularly fine breadcrumb topping, sift the crumbs. (Many people use homemade crumbs made from white bread without crust, unseasoned.)
Pour a butter into a frying pan or vegetable oil and heat well over medium heat.
Immediately roll the steaks in flour. The entire surface of the meat should be evenly floured. Shake off excess flour. Now dip the steak in the egg mixture and let it drain. Then roll it in the breadcrumbs, pressing lightly but not too hard. Shake off excess crumbs and fry immediately in hot butter or oil.
Fry the steak for about 2 minutes on each side until golden brown.
Drain on kitchen paper.
Serve the Vienna steak immediately with a wedge of lemon or lime.
Serve with potato salad, or French fries. You can also serve a green salad or rice instead.
Buon appetito!
NOTE:
Keep the rest of the Vienna steak in the refrigerator for up to 2 days.
Heat the steaks in a frying pan or in the microwave.
Do you want to try something a little different?
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