Contemporary Wienerschnitzel with ginger mayo

The Wiener Würstchen is one of the most iconic dishes from central Europe, so much so that it is the national dish of the country of Austria. And like many other dishes that reach this iconic status, their origin is contentious. Both Austria, Germany, and Italy claim to have invented the plate first. In Italy, it is known as the “cotoletta alla milanese,” since it is commonly made in the region of Lombardy, specifically Milan, which was during most of the 1800s part of the Austrian empire, making it even more confusing to pinpoint the origin of this dish. But we can understand why so many countries want to claim it for their own. This delicious recipe is rich in flavor, with a crunchy exterior that hides soft and rich meat. Today we’re bringing you a slight variation of the original, with the addition of ginger giving it a tangy aftertaste that is well paired with the meat and butter. Try it yourself! 

Serves 4

for the ginger mayo


200 ml seeds oil
50 ml light olive oil
2 eggs
3 yolks
1 tsp salt
1,5 tsp Dijon mustard
1,5 tsp white wine vinegar
1 tsp grated fresh ginger
Lemon juice to taste


Blend seeds oil and fresh ginger with a hand blender. Add all other ingredients and blend again. Strain through a sieve and set aside in a jar. It can be kept in the fridge for up to three days.

for the veal

1 kg of  Veal Loin 
4 eggs
300 g Breadcrumbs
300g clarified butter
1 tsp Ginger Powder
1 tsp Garlic Powder
Salt to taste

Trim and shape the veal using a sharp knife, removing any excess fat and small bones. Cut the loin into four cutlets. Use a meat tenderizer to lightly even out the thickness – do not pound too thin. Whisk the eggs in a bowl, season with salt, ginger powder, and garlic powder. Pass each cutlet in the flour, then in the eggs, then in the breadcrumbs, pressing with your hands to make the breadcrumbs adhere to the cutlet as much as possible. Repeat for all cutlets. Melt the clarified butter in a frying pan over high heat. Fry the cutlets until golden brown, about 4 minutes on each side. Transfer to paper towels to drain any excess fat. Sprinkle it with salt and serve warm with a side of ginger mayo.