Oh Vienna! An Austrian Feast…

Wiener schnitzel

We are huge Eurovision fans in our house. Usually the evening’s food for the Song Contest draws inspiration from all over Europe but as tonight’s final is coming live from Vienna, it gives us the chance to go full-on Austrian with one of our favourite meals. Here’s the recipe for you to make it too.

Eurovision is an annual highlight round here. We’ve always taken it seriously: score cards, themed food and drink, sweepstakes, usually a whole load of people over. A few years ago we threw a big party with guests bringing food from different European countries (vodka jelly usually features as the ‘Russian’ entry!) Tonight we’ve got a few friends over and we’re letting our elder daughter stay up and watch it with us for the first time – never too early to indoctrinate them!

This year, Australia has been allowed into Eurovision for the first time. I don’t know about you, but the idea of Australians in Austria just reminds me of this scene from one of my favourite films of all time:

I really like Austrian food. Actually, I really like most food, but I’d say my baking is pretty influenced by Austrian cuisine – Viennoiserie, Sachertorte, Kaiser rolls, etc. For Eurovision, tonight’s meal is going to be Wiener schnitzel with Wiener kartoffelsalat, followed by apple strudel. My wife Sarah calls this her ‘death row’ dinner – cheery! Now, veal isn’t what it used to be thirty years ago. British veal bought in supermarkets or from butchers is raised to high standards and is becoming available in more places. But if you prefer, you can substitute veal escalopes for pork escalopes in this recipe. I’ll post a picture of my apple strudel later, but as the recipe for that comes from my forthcoming book, B.I.Y. Bake It Yourself, you’ll have to wait until August to get your hands on it!

Wiener Schnitzel & Kartoffelsalat

Serves 4


For the schnitzel

  • 4 x British veal escalopes (approx 350g, e.g. 2 packets of these)
  • 50g plain flour, seasoned with salt and pepper
  • 50g breadcrumbs
  • 2 large eggs, beaten
  • 50ml double cream
  • 1 lemon
  • enough vegetable oil to fill a frying pan to a depth of 5mm

For the kartoffelsalat

  • 750g potatoes, e.g. Maris Pipers
  • 1 x chicken stock cube
  • 1 tsp salt
  • 1 tsp sugar
  • 3 tbsp white wine vinegar, plus an extra splash
  • 60ml vegetable oil
  • 2 tbsp Dijon mustard
  • 1/2 red onion, diced
  • bunch of fresh flat leaf parsley, chopped


  1. Start by making the breadcrumbs. Grate some stale bread with a coarse grater until you have around 50g and spread these out onto a plate
  2. Put the flour onto a separate plate and season it with salt and pepper
  3. Beat the two eggs in a bowl with the double cream
  4. Next, make the kartoffelsalat. Peel the potatoes and dice into cubes of roughly 1.5cm. Place in a large saucepan, cover with boiling water, sprinkle in the chicken stock cube, salt, sugar, a splash of white wine vinegar and stir. Bring to the boil then add the saucepan lid and simmer for about 15 minutes over a medium heat
  5. While the potatoes are cooking, flatten the veal escalopes. Sandwich each escalope between sheets of baking parchment and beat with a rolling pin (or mallet if you have one). They will roughly double in size
  6. Set the frying pan over a medium heat with enough vegetable oil to reach a 5mm depth in the pan
  7. After around 15 minutes, check that the potatoes are cooked and if so, drain the potatoes but try to keep some of the potato water
  8. Take about a quarter of the potatoes and put these in a large bowl. Add about 75ml of the potato water and mash with a fork. Mix together 60ml vegetable oil, 3 tbsp white wine vinegar and 2 tbsp Dijon mustard and add this to the mashed potatoes. Add the diced red onion and chopped parsley, then fold in the remaining potatoes. Cover the bowl to keep it warm while you make the schnitzel
  9. Cook the schnitzel two at a time. Take each escalope, coat each side in flour, then dip in the egg mixture and finally, coat each side in breadcrumbs
  10. Fry the escalopes in the frying pan until golden brown, turning halfway through. This will take around 5 to 10 minutes. Put them onto kitchen towel to drain the oil
  11. Serve the schnitzel with a wedge of lemon, the kartoffelsalat and some veggies – but leave some room for strudel!


2 thoughts on “Oh Vienna! An Austrian Feast…

  1. I’ve been craving schnitzel lately, how did you know? 😉 This is going on the menu for next week!

    But…how does Australia in Eurovision make any sense? They might as well open it up to everyone and call it Worldvision, then!


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