A Viennese speciality



  • 4 veal cutlets (topside, à 120 g)
  • Salt, pepper
  • 2 eggs (medium size)
  • 2 tbsp. whipped cream
  • 50 g flour
  • 150 g breadcrumbs
  • 200 g clarified butter
  • Lemon wedges


Thinly pat the veal cutlets (one after the other) between two very lightly oiled pieces of cling film and season to taste with salt and pepper.

Whisk the eggs and whipped cream together in a bowl. Put the flower and the breadcrumbs on a plate each. One after the other, briefly turn the veal cutlets over in the flower (gently tap off excessive flower), pull through the egg-cream mixture, and bread in the bread crumbs. Press the breadcrumb coating on tight. Heat up clarified butter in a large frying pan and fry the breaded cutlets for ca. 3 min until golden-brown. Let drain on kitchen roll and serve with lemon wedges.

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