Saturday 25 June 2016

Wiener Schnitzel

Wiener Schnitzel is a very thin, breaded and pan fried cutlet made from vealIt is one of the best known specialities of Viennese cuisine. The Wiener Schnitzel (or Viennese schnitzel) is a national dish of Austria.
Wiener Schnitzel  


Chicken Breast (escalopes) -1 Kg
Eggs - 2
Double cream - 2 table spoon
Flour (to coat)
White breadcrumbs - 50 g dried 
Vegetable oil (to fry)
Clarified butter or ghee - 25 g
Lemon (cut into wedges, to serve) - 1
Pepper (to taste)
Salt (to taste)

Wiener Schnitzel

  1. Put escalopes between two pieces of plastic wrap on a chopping board and beat out with a rolling pin as thinly as you can without making holes in it. 
  2. Season both sides well. Repeat with the other.
  3. Beat the eggs lightly with the cream in a wide, shallow bowl. 
  4. Put a good handful of flour on a plate.
  5. Put the breadcrumbs on to another plate.
  6. Dip the escalopes in turn in the flour, egg and lastly the breadcrumbs, making sure they're evenly covered with each layer, but being careful not to press them into the breadcrumbs too hard.
  7. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
  8. Heat oil in a deep, wide frying pan until a breadcrumb sizzles and quickly browns. 
  9. Add the butter to the pan and once foaming, drop in the escalopes.
  10. Cook until golden brown on the bottom, swirling the pan constantly to cascade oil over the top.
  11. Turn over and repeat – once both sides are golden (a matter of minutes), the schnitzel are ready.
  12. Blot quickly with kitchen paper and then serve immediately with lemon to squeeze over.

Saturday 18 June 2016



Double cream - 450 gram
Icing sugar - 50 gram
Rosewater - 1 tsp
Pinch saffron strands (soaked in 100 ml warm milk for 15 minutes)
few chopped pistachios and edible silver leaf (optional)



  1. Whip the cream in a bowl until soft peaks just start to form – it’s important not to over-whisk it.
  2. Sift in the icing sugar, then add the rosewater and the now cool saffron milk and strands. Whisk together for a minute until smooth and a few bubbles appear on the surface. 
  3. Pour gently into small serving bowls or glasses and chill overnight.
  4. Decorate with sliced pistachios, and silver leaf if you like. Serve.