Herbed Wiener Schnitzel


Schnitzel has long been a favourite of mine. I was thinking about it recently and wondered why I hadn't made it in ages. Then I remembered that the last time I had schnitzel was a few hours after I found out my ex had been cheating on me. I cried all over it. Obviously he felt bad and took me out for a schnitzel dinner to say sorry. Weirdo. Anyway...

Schnitzel is a boneless piece of meat that had been pummelled flat, crumbed and fried. The secret to good schnitzel is in the crumb. Well I think so.

You can serve it so many different ways. I personally enjoy it cold the next day in a sandwich. For this meal I made a chunky potato mash, ratatouille and steamed spinach. 


6 slices super thick white bread
2 stalks rosemary
3/4 c fresh Italian parsley
1 tbsp sea salt
Good crack of black pepper
600 g schnitzel
2 eggs, beaten till fluffy with salt and pepper
Olive oil
1 lemon

In the kitchen whizz, blitz bread, herbs, salt and pepper until finely crumbed.

In separate bowls place the eggs and the crumb.

Dip the meat into the egg. You want to make sure it is completely covered in egg first and when you put it into fresh breadcrumbs, completely cover it and gently press the crumb into the meat. 

Place on a clean plate. Repeat. 

Heat oil in a large fry pan over a medium to high heat. Cook meat in batches until golden brown. Roughly 2-3 minutes each side.

Drizzle over lemon juice.

Serve. Enjoy!

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