I’m currently in the UK visiting family and friends and we’re going to be tagging on a few days in Iceland on the way back which I’m looking forward to. We often visit this time of year as my husband has a recurring meeting in Geneva and so we typically get dropped off and meet up with him either end. Three years ago, instead of visiting my parents in Edinburgh, we met them in Austria which was a real trip down memory lane for me. Austria holds a lot of memories for me as I used to go there with my parents most years for vacation/holiday in the summer, so it was great to re-live some of them with my husband and son. One thing I’ll always associate with our visits is Wiener schnitzel, so when it was announced this week’s Sunday Supper theme was summer nostalgia, I knew I had to make it.
I was never much of a ‘kids menu’ kid – I was always brought up eating the same as my parents and that didn’t include many of the things typically on kids menus like chicken fingers or burgers. In Austria, however, kids menus pretty much always include Wiener schnitzel – it’s practically the national dish and also child-friendly – and it was something I loved.
When we were visiting three years ago, we stayed at a bed and breakfast that had become somewhere we always went as part of our visits when I was a child. The owner was such a character, so warm and welcoming, and I know my parents would now certainly consider her a friend. When we all visited, she made Wiener schnitzel for us one night and it reminded me how tasty it can be.
Wiener schnitzel is a very simple dish, really, being veal escalopes breaded and fried. You dip them in flour, then egg then breadcrumbs before frying them in butter. Only a couple things to note in preparing them – make sure you handle the veal carefully and gently shake off excess at each step in dipping so you don’t get clumps of flour/breadcrumbs. Don’t press on the breadcrumbs either so the breading stays light and can ripple up a bit (mine didn’t really in the pictures – typically it did the first time I made it but the pictures weren’t very good! But it doesn’t matter, really, either way, it was still not overly-breaded and tasted great). There is nothing more to it than that, except maybe a squeeze of lemon on top, which I always liked. It’s commonly served with potato salad, fries, or potatoes with parsley and often a side salad or vegetables like green beans or broccoli but nothing too complicated. These days it’s common to have a variation using pork escalopes/fillets since veal is more expensive but in Austria at least it has to be clear if it’s ‘vom schwein’ (from pig) or not. I managed to get veal for making this and I still think it’s that bit better.
Wiener schnitzel is a simple but tasty and comforting dish. To me at least it’s very much a family dish and as I say, one that for me holds many memories from our various visits. But even without the memories, it’s one that anyone can enjoy.
- 2 veal escalopes/slices (approx ½lb/ 225g but larger fine)
- 2tbsp flour
- ¼tsp salt, approx
- 1 egg
- 1 cup/50g breadcrumbs
- 2tbsp butter for frying, or more as needed
- Lightly pound the veal escalopes with a meat tenderizer to thin them slightly and help to tenderize them.
- Spread the flour over a plate and sprinkle over the salt. Put the breadcrumbs on another plate. Beat the egg in a flat dish such as an oven dish.
- Dip the veal slices in the flour, ensure it is covered all over then shake off the excess before dipping in the egg. Again ensure it is covered then place on the plate with the breadcrumbs. Carefully turn so that both sides are covered with breadcrumbs but don't pat them on - it's characteristic of a schnitzel for the breading to ripple a little.
- Heat the butter in a skillet/frying pan over a medium heat then add the breaded veal. I prefer to cook one at a time in a slightly smaller pan to make it a little easier to turn but as you find best. Cook for around 3-5minutes before turning and cooking around the same on the other side - in both cases until the breadcrumbs are lightly brown. Add extra butter as needed - the breadcrumbs do need to all have contact with some butter or it wont cook through.
- Remove from the pan and serve immediately.
See all the other dishes that bring summer nostalgia being shared today – thanks to Coleen of The Redhead Baker for hosting this week:
- Blueberry Lavender Lemonade by Beauty and the Beets
- Natural Pink Pineapple Lemonade by Food Lust People Love
- Rhubarb Muffins by Wholistic Woman
- Strawberry Cream Cheese French Toast by Cindy’s Recipes and Writings
- Gazpacho Shooters by That Skinny Chick Can Bake
- Grilled BLT Kebabs by Eat, Drink and be Tracy
- Strawberry Fruit Dip by Books n’ Cooks
- Classic Shrimp Roll Sliders by Crazed Mom
- How to Cook Hot Dogs by Life Tastes Good
- Wiener Schnitzel by Caroline’s Cooking
- Baked Beans by Magnolia Days
- Creamy Ranch Potato Salad by Dash of Evans
- Grilled Zucchini Salad by Sunday Supper Movement
- Seven-Layer Salad with Bacon and Peas by The Hungry Goddess
- Southern Fried Squash by Peaceful Cooking
- Spätzlesalat (German Spaetzle Pasta Salad) by Tara’s Multicultural Table
- Summer’s Best Tomato Cucumber Salad by Delaware Girl Eats
- Ambrosia Salad by Angels Home Sweet Homestead
- Bavarian Almonds by Palatable Pastime
- Blueberry Cobbler by Cosmopolitan Cornbread
- Boardwalk Funnel Cake by The Redhead Baker
- Buttermilk Pound Cake by Renee’s Kitchen Adventures
- DIY Drumsticks by A Mind Full Mom
- Double Corn Buttermilk Cake by What Smells So Good?
- Frosted Grapes by Culinary Adventures with Camilla
- Gluten Free S’mores Magic Bars by Cupcakes and Kale Chips
- Homemade Banana Pudding by Cooking with Carlee
- Homemade Drumsticks by Pies and Plots
- Japanese Melon Ice Cream by Ninja Baker
- Lemon Coconut Bars by The Finer Cookie
- Lemonade Pie with Sugar Cone Crust by Dizzy, Busy and Hungry
- Poke Cake by Our Good Life
- Maple Sugar Candy by Grumpy’s Honeybunch
- Mom’s Rhubarb Cake by Monica’s Table
- Nana’s No-Bake Cheesecake Squares by The Crumby Cupcake
- Pineapple Upside Down Cake by The Freshman Cook
- Pudding Pops by Hezzi-D’s Books and Cooks
- Root Beer Float Ice Cream Sandwiches by My Imperfect Kitchen
- Sherbet Float by Cookin’ Mimi
- Strawberry Jello Angel Food Cake by A Day in the Life on the Farm
- Strawberry Jello Pie by Tramplingrose
- Tita’s Fruit Dessert by Basic N Delicious
- Toasted Coconut Puppy Chow by Helpful Homemade
- Watergate Salad by Flavor Mosaic
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