Wiener schnitzel | Gourmet Traveller

Ingredients

• 6 veal schnitzels (about 160 gm each)
• 75 gm plain flour
• 2 eggs, lightly beaten
• 200 gm fresh fine breadcrumbs
• 60 gm butter or lard, coarsely chopped
• To serve: lemon wedges
• Fried potatoes
• 1 kg small kipfler potatoes
• 70 gm speck, cut into lardons
• Fennel and radish slaw
• 6 radishes, trimmed and thinly sliced
• 2 fennel bulbs, thinly sliced, fronds reserved
• 300 gm white cabbage, finely shredded
• 60 ml (¼ cup) white wine vinegar
• 55 gm (¼ cup) caster sugar
• 2 tsp caraway seeds
• 1 tbsp extra-virgin olive oil