The Wolseley’s Wiener Schnitzel


The Wolseley’s classic veal escalope, topped with Panko breadcrumbs, and accompanied with a lingonberry compote.

Ingredients & Allergens

Allergens: Wheat, Egg, Milk
May Contain: Soy, sulphur dioxide

For information on ingredients & allergens please email

Cooking Instructions

Remove from packaging and set aside the container of lingonberry compote. Place the schnitzel on a board, open out, season with salt and press the loose crumbs into both sides of the schnitzel. Add vegetable oil to a large frying pan to the depth of 0.5cm and heat over a medium heat. Take a pinch of breadcrumbs and add to the oil until they bubble vigorously, then add 1 tsp unsalted butter to the pan (optional). Gently place the schnitzel into the pan and cook for 3-4 minutes, until golden underneath, turn the heat down if colouring too quickly. Turn the schnitzel over and cook for a further 2-3 minutes until both sides are golden. Remove the schnitzel from the pan and drain on kitchen paper for 30 seconds and serve.

Keep refrigerated and consume within 2 days
of delivery. Please note, this dish is not suitable for freezing.

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