After France last week the Formula 1 Championship moved to Austria for the Styrian Grand Prix. It stays in Austria for the Austrian Grand Prix next weekend. There are quite a few Austrian dishes that would work in terms of being cooked outdoors on the BBQ.
For this weekend’s F1 cook, I opted for Wiener Schnitzel. Whilst I have eaten Wiener Schnitzel before, once again it was one I had never cooked before.
The Veal Escalopes for this cook were from The Dorset Meat Company. I would really recommend taking a look at their website as they do some great produce.
Preparation and Cook
This one was a really quick recipe, both in terms of preparation and cooking. I took the veal out of the fridge about 45 minutes before I wanted to start cooking. They were quite thin already so I didn’t need to do anything to them except add some seasoning. If they are a bit thicker I would recommend wrapping them in clingfilm and using a meat tenderizer to thin them out to around ½ cm thickness.
I used the Char-broil 4600S to cook these. I put a good glug of Rapeseed Oil into a Lodge Cast-Iron Skillet (enough to have a 1 cm base in the skillet). After turning the BBQ on, I placed the skillet on the grates to heat up the oil.
Whilst the oil was heating up, I prepared the Veal. I sliced each one in half and then put the veal through the flour, egg and breadcrumb ‘production line’ before just sitting them on a chopping board.
Once the oil was nice and hot, I cooked the breaded veal, which I had to do in 2 batches. The veal was cooked for 4 minutes on each side. These were served with a wedge of lemon and some French Fries.
This dish was really quick and simple to cook. It made a great Saturday night dinner. I think next time I do it I would add a little more seasoning but I really enjoyed this one.
- Cast-iron Skillet
- 2 Veal Escalopes (cut in 2)
- 1 cup Flour
- 1 tbsp Sea Salt
- 1 tsp Cracked Blacked Pepper
- 100 g White Breadcrumbs
- 2 Eggs (beaten)
- 2 cups Rapeseed Oil (approx)
- 1 Lemon (cut into wedges)
- Start by prepping your BBQ, add the oil to the cast-iron skillet and add to the BBQ.
- Put the flour in a bowl and add the salt and pepper, mix well. Pour the eggs into a separate bowl and then add the breadcrumbs to the third bowl.
- Take each cutlet and dredge through the flour covering the veal with a thin, even covering of flour. Dip into the egg, ensuring you cover all the veal then dredge it through the breadcrumbs before placing to one side on the cutting board.
- To cook, drop the breaded Veal into the oil and cook for 4 minutes on each side. remove and place on kitchen roll before plating up.
- We served these with French Fries and a wedge of Lemon.