Liechtenstein- Schnitzel Recipe

Liechtenstein Schnitzel and potatoes

In Liechtenstein, the food was similar to Austrian, German and Swiss cuisine. While I was there for a day in Vaduz, I had a delicious veal schnitzel with rösti at Adler restaurant. I also enjoyed a local beer from Liechtensteiner brewery. This recipe for schnitzel is based on that meal, but I used chicken instead of veal. Also, instead of rösti I served the schnitzel with boiled potatoes because that seemed a little bit healthier! One thing I would do differently would be to pound the meat a little bit thinner. Lemon and parsley add the final garnish and flavour. The recipe is simple and I had most of the ingredients already at home.

Pound the meat until thin
Pound the meat until thin
Coat pounded meat with flour
Coat pounded meat with flour

Ingredients

4 veal (or chicken) cutlets
4 Tbsp oil
2 Tbsp butter
1/2 c flour
2 eggs, lightly beaten
1 c fine breadcrumbs
4 wedges of fresh lemon
Handful of parsley, chopped

Flour and dip the schnitzel in egg
Flour and dip the schnitzel in egg
Coat with breadcrumbs
Coat with breadcrumbs

Instructions

First, pound the veal cutlets as thinly as possible using a meat pounder.
Next, in a frying pan, heat the oil and butter over medium heat. Dip each veal piece first in flour, then egg and then breadcrumbs. Place in the frying pan. Repeat for all four pieces. Then cook on both sides until crisp and golden brown, about 5 minutes on each side. Serve with a wedge of lemon and boiled potatoes or potato rösti. Sprinkle with fresh parsley.

Cooking the Schnitzel
Cooking the Schnitzel
Boiled potatoes
Boiled potatoes

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