Recipe 1 (Serves four)

Wiener schnitzel with Austrian organic veal


4 x 150g well-cleaned saddle of veal (each cut is meant for one portion of schnitzel)
200g coarse white flour
200g white breadcrumbs
5 eggs
500ml rapeseed oil
500ml concentrated butter
salt and pepper

How to do it

  1. Hammer the veal portion very thin and season with salt and pepper. In a bowl, lightly beat the eggs with a fork.
  2. Add a little more salt and pepper to the veal and bread it with first the flour, then the egg mixture, then the crumbs; in that order.
  3. Heat the rapeseed oil and butter in a large pan (medium-high heat). Fry the breaded schnitzel until golden brown on each side.
  4. Serve hot with half a lemon.

Recipe 2 (Serves 10)

Marillenpalatschinken (apricot crêpes)


Palatschinken (crêpes)
4 eggs
400ml milk
200g flour
200ml mineral water
2 tbsp oil
cocoa powder

Apricot filling

1kg halved apricots
1 stick cinnamon
5 cloves
1 star anise
40ml apricot liqueur
150g crystallised sugar

How to do it

  1. Make apricot filling first: melt sugar into a caramel, then add apricot liqueur. Add halved apricots and spices and slowly cook until slightly thick. Set aside.
  2. For the palatschinken: mix ingredients into a dough. Separate a small portion and “dye” it dark with cocoa powder.
  3. Pour the light and dark dough into a hot, oiled pan. Lightly brown on each side of the mixture.
  4. Transfer to a plate, spread with apricot filling, roll or fold, and serve.

Monocle 24

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