Wienerschnitzel recipe


Totally delish wienerschnitzel recipe with “dreng”, roast potatoes, garlicy peas and leaks and a mushroom sauce to top it off. A total calorie bomb!! Absolute crowdpleaser – mu boyfriend takes it without the “dreng” I love the tanginess, that sort of compliments the creaminess and fattiness of the rest of the dish

Roast potatoes:
12 potatoes
a nice big blob of butter – about 50g
a nice big glug of vegetable or olive oil – about 3 – 4 tbsp

Start with the potatoes as they take the longest and they take care of themselves.

  1. Put a large ovenproof pan in the oven and heat the oven to 200C.
  2. Peel the potatoes and cut them in halves or quarters – the extra edges give extra crunch
  3. Boil the potatoes in plenty of water for 10-15 minutes. They should be completely cooked.
  4. Drain the potatoes. Take the pan out of the oven. Add the hot potatoes to the hot pan. Add the butter, oil and a large pinch of salt, if you want you could add some herbs. Toss the potatoes so they are entirely covered in melted butter, oil, and salt.
  5. Put the pan back in the oven and leave it there for an hour or so, until the potatoes are golden.

Mushroom sauce
150 g button mushrooms
250 ml cream
a good serving of pepper

Next do the mushroom sauce, as it is perfectly okay that the sauce be left to its own devices. It will just reduce and get thicker and get lots of flavour.

  1. Heat a large frying pan over high heat. Don’t add oil yet.
  2. Cut up the mushrooms. I do them in boats and slices as I like the devil-may-care look of food not being symmetrical.
  3. Pour oil in the frying pan and add mushrooms. Make sure not to crowd the pan, if necessary add just some of the mushrooms, and as they shrink add more. You want them to go golden and not steam.
  4. Once the mushrooms are golden turn the heat down to medium low heat and add the cream and bring it up to a simmer.
  5. Once it’s simmering you can turn down the heat even more and let it just hang out on the heat for 15-20 minutes. If it gets too thick for your taste, add a splash of milk/water/veggie broth.

Garlicy peas and leaks
200-300g  of frozen peas – not thawed
1 large leak
2 cloves of garlic

  1. Heat a frying pan over medium – low heat.
  2. Rinse and chop up the leaks.
  3. Pour some oil in the pan and add the greens, fry until they’re soft. You can add a tbslp of water to help them soften. Add the garlic and fry till soft.
  4. Pour in your frozen peas and add just a bit more water.
  5. When the peas are warm, they’re ready to serve!

For the schnitzel:
3 Ham schnitzels
5 tbsp flour – seasoned with salt and pepper
1 beaten egg
5 tbslp bread crumbs
(the amount of crumbs and flour may vary)
butter & vegetable oil to fry in

  1. Heat a frying pan over medium high heat.
  2. Set up a breading station with a bowl of flour on the right, egg in the middle and crumbs on the left.
  3. Coat the schnitzels in flour. Shake off any excess. Dip in the egg and then coat in bread crumbs. They are now ready to be fried.
  4. Add oil to your frying pan and fry the schnitzels for about 5 minutes on each side. They are ready when they’re golden and crunchy.

3 slices of lemon
3 tbsp capers
3 large or 6 small anchovies,
about 50g grated horse radish

  1. Plate up the schnitzels and make the dreng on top
  2. Put the lemon slice directly on the schnitzel
  3. If you can, make a little ring out of 1 large or 2 small anchovies on top.
  4. Put a table spoon of capers in the ring
  5. Top off with horse radish



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