Wiener schnitzel, AustriaPlate up There’s something important you need to know about the classic Wiener schnitzel: it’s fried ...

First up, Bill Granger gives us a taste of Australia with his parmesan-crumbed chicken schnitzel. Served with creamed corn and a heritage tomato salad, it’s a recipe that promises plenty of ...

Serve the schnitzel with the coleslaw alongside. Any leftover mayonnaise will keep in the fridge for 1-2 days. You can substitute 2 tbsp mayonnaise and half a garlic clove, crushed, for the ...

Mix crumbs and Parmesan. Dip each escalope in flour, then egg then the crumbs. Cover a large non stick pan with oil and when hot add the rosemary. Cook to crisp and remove. Set aside and fry the ...