16 May 2020 from Danielle in Recipes

A fantastic day on the slopes is not complete with a delicious meal on a sunny terrace or cosy mountain hut. And if there’s a perfect après-ski dish, wiener schnitzel has got to be it! Digging into an enormous, mouthwatering slab of crunchy golden meat, accompanied by a generous portion of chips and maybe a side of Preiselbeere cranberry compote... it’s the perfect reward. Luckily, you don’t have to wait for your ski holidays before you can enjoy a scrumptious wiener schnitzel. Now, you can prepare this classic Austrian dish at home for your family and friends. Guten appetit!

Ingredients: Wiener Schnitzel

  • 2 eggs
  • 4 veal cutlets
  • Salt and pepper, to taste
  • Flour
  • Bread crumbs
  • 1 lemon
  • ¼ cup butter
  • 5 tbsp oil
  • Fresh parsley
Wiener schnitzel


Beat the eggs with 1 tablespoon of water. Season the cutlets to taste with salt and pepper.

Prepare 2 shallow bowls. Spoon a few tablespoons of flour into one plate, and breadcrumbs into the other.

Dip the cutlets in the flour, ensuring both sides are covered, and then pass them through the egg, and finally through the breadcrumbs.

Cut the lemon into 4 pieces. Heat the butter and oil in a frying pan and fry the cutlets over medium-to-high heat until golden and tender. This should take about 7 minutes per side, depending on the thickness of the meat.
Garnish with parsley and a lemon slice and serve with chips or baked potatoes and a green salad.

Our tips

You can opt to use pork instead of veal cutlets; if this is the case, you may need to cut the meat yourself and flatten with a meat hammer to obtain the desired thickness. This will also make them wider – just like those humongous ones they serve on the ski slopes! Prepare as for veal.

In some parts of Austria, wiener schnitzel is served with cranberry compote. In other regions, anchovies are used as an extra seasoning.

More après-ski recipes to try at home

Here at Snowplaza, we've compiled a few other recipes to cure the blues on those days when you're just longing to be out on the slopes. Check out our instructions for making apple strudel, fondue savoyarde, raclette or mulled wine and you'll feel instantly transported to your favourite ski resort!

Guten appetit!

Born and raised in the ski paradise of Vancouver, Canada, I learned to ski before I can remember, balancing precariously on my parents’ skis as they sailed down the hill. I started snowboarding in my teens and am now delighted to be exploring everything Europe’s ski scene has to offer!