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Authentic Wiener Schnitzel

Inspired by the century-old Figlmüller restaurant in Vienna (‘The home of the Schnitzel’), this recipe is our take on re-creating the unique taste of an authentic Wiener Schnitzel at home. We'll only be using ingredients you can find in UK supermarkets and tell you where you buy them.


- seriously rich and packed with authentic flavours -


Takes about 30min  |  Serves 2


Authentic Wiener Schnitzel made using a traditional German recipe from HEIMAT London


Items you’ll probably have to get

  • 2 veal escalopes, 160g each
    Tip: Hard to find at a regular high-street Tesco but Waitrose has them usually. Note however that Waitrose sells them of 120g packs of 2 small ones
  • 25ml sparkling water
  • 6 tablespoons of butter ghee ('Butaris')
    Tip: The “East End” brand works fine and is commonly used in the Indian kitchen. Check your local off-license or larger-format supermarkets. Waitrose also stocks it
  • 250g breadcrumbs
    Tip: Please don’t use the boxed-up stuff you can buy in any supermarket, it just doesn’t do the trick. Instead you can make it yourself by finely grating a white bread-roll from the day before

 Check if you’ve got enough of these ingredients at home

  • 250g flour
  • 2 eggs
  • salt and pepper for seasoning

Extras you may like

  • 2 tablespoons of lingonberry Jam ('Preiselbeeren' in German)
    Tip: Cranberry sauce is okay but for the real taste, try and get some lingonberry jam. IKEA's got it (it's the jam you get with your Köttbullars) and online shops like Amazon
  • 1 lemon, cut in quarters
  • By the way, most commonly people serve it with parsley potatoes on the side. If you you’d like that too, you would also need 700g medium sized potatoes, a bunch of flat leaf parsley and a tablespoon of butter


  1. Get the veal out of the fridge about 20 minutes before you start. Organise your ingredients and utensils in the meantime.
  2. When you’re ready, wash the veal, dry it with some kitchen paper. Next, we want to flatten the veal. A heavy skillet does the job. Just put one piece of veal into a freezer bag with the sides cut open and gentle beat the meat until it’s about 1cm thin. Repeat for the other piece(s). Once done, take it out of the bag and season the pieces with salt and pepper on both sides.
  3. It’s time to get the butter ghee ready. Take a very large pan and put it on high heat. Insert the butter ghee and let it melt, we want it to be piping hot. Check the temperature by sprinkling a little bit of water on it. If it bubbles, it’s ready.
  4. While the pan is getting hot, let’s take care of our meat. Get 3 large plates out. Add the flour onto the first one. For the second one, add the sparkling water to the eggs and stir quickly. For the third plate, pour the breadcrumbs onto it. One after the another, coat the veal with the flour, then pour it through the egg/ water mixture and finally coat it in the breadcrumbs.
  5. When the pan is piping hot, add the schnitzel to it. Let it fry for about 2 minutes, turn once and let it fry another 2 minutes. If it’s got the colour you want, take it out and place them onto some kitchen paper, to allow the excess drip off.
  6. Get your table ready and serve the Wiener Schnitzel with a spoon of lingonberry jam and the lemon quarter. Most commonly, people serve it with parsley potatoes on the side (Just cook some peeled medium sized potatoes for about 15 minutes. Fry them in a buttered pan together with a handful of cut, flat leaf parsley. Adding some breadcrumbs while frying will give them a crunchier outside)


We would love to hear from you, so please share your creations with us on social media #oneheimat