Austrian Spätzle & Wiener Schnitzel - The World in One City

Pound the veal until thin using a meat tenderizer.

Mix together milk and eggs in a bowl.

Dip the pounded veal into the egg and milk mixture, then drain off excess.

Coat the veal in plain flour, then in fresh breadcrumbs.

Heat clarified butter and vegetable oil in a frying pan.

Fry the coated veal for a few minutes on each side until crispy and golden.

For the spätzle, mix flour, eggs, and water in a spätzle shaker.

Shake the mixture and pour it into boiling water to cook until they float.

Equipment Needed

Dietary

Allergens