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Wiener schnitzel


For 4 servings:

4 pcs veal escalope, about 150g each and breaded from Huber's Butchery
30g butter
2 tbsp olive oil
1 lemon
Some assorted garden greens

Cooking Method

  1. Heat the oil in a pan to medium heat and add the escalopes.
  2. Pan-fry on both sides till golden brown. Towards the end, add a spoonful of cold butter to the pan.
  3. Let it melt and gently coat the escalopes with it. 
  4. Remove the escalope and place on an absorbent kitchen towel.
  5. Cut the lemon into wedges.



  1. Arrange the escalopes on a plate with the lemon wedges.


  1. Traditionally, it is served "dry", that is, without sauce.
  2. Goes well with boiled parsley potato, a potato salad or green salad.

Recipe from Thomas Kreissl, Huber's Butchery. Copyrights (C) Huber's Butchery

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