Wiener Schnitzel


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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.

The Verdict

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.

Wiener Schnitzel

These Veal Escalopes, covered in breadcrumbs and fried in breadcrumbs. What is there not to like?
Servings 2 people
Prep Time 15 mins
Cook Time 8 mins


  • 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.
    Breaded Veal
  • 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.
    Veal cooking in the cast-iron
  • We served these with French Fries and a wedge of Lemon.
    Wiener Schnitzel
Course: Main Course
Cuisine: European
Keyword: Breaded Veal, Cast-iron, Fried Food, Veal

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