Chef Josef’s Weiner Schnitzel


We had the pleasure of having Chef Josef to our home to cook an authentic Oktoberfest meal. Of course we had a group of friends here as we all attentively observed his tips and tricks. Beers from around the globe were flowing and laughter ensued. The menu included: Classic Wiener Schnitzel, a refreshing Cucumber Salad and Buttered Scallion Green Peas Rice. But of course Chef Josef can’t do anything just “simple”. He always steps up his game and in this case he expanded the menu to include three different Wiener Schnitzel’s. This included Chicken medallions, Pork Medallions and perfectly trimmed delicate lamb chops. It was an incredible medley of deliciousness. (Photo Credit for Photo to Left: Josef Lageder)




I was able to video tape a few short segments to capture the day and especially his tips and tricks. Hope you enjoy the videos, the photos and of course the recipes too!



Tip #1- How To Trim The Meats And Pounded “a la minute” (turn up volume)


Tip #2- Many Creative Choices in Meat Selections for Weiner Schnitzel (turn up volume)


Tip #3- Tricks from the “Schnitzel Mister” to Fry The Schnitzel To A Golden Brown (TURN  VOLUME WAY UP!!!!)

Enjoy These Recipes:
These three recipes are created by Chef Josef Lageder and he has kindly shared them with us and also with Newport Beach Lifestyle Magazine for their Oktoberfest, 2017 issue. Thank you Chef for sharing these delicious, seasonal creations!!!

We started with a delicious Roasted Pumpkin soup!  And that was followed by this wonderful Schnitzel, Cucumber Salad and Rice with Peas and Scallions.

Classic Wienerschnitzel – Serves Four


8 each 2 oz lean pork medallions (chicken, turkey, pork, veal or lamb chops work too!)

3 eggs – slightly beaten

1 cup Flour

2 cups bread crumbs

salt and pepper to taste

2 cups grape seed oil

2 lemons and Lingonberry marmalade


  1. Using a mallet pound the pork medallions into thin scaloppini
  2. Season the medallions with salt and pepper, dredge into the flour on all sides, than into the eggs and finely into the bread crumbs, repeat with rest of medallions
  3. Heat the oil in a skillet to about 350 degrees and cook the breaded schnitzel for about 4 minutes on each side or until golden brown
  4. Set aside on a paper towel to drain all excess oil
  5. Serve with lemon and Lingonberry marmalade.

Chef Lageder’s Cooking Tips and TricksTo check the right temperature of the oil drop a little bread crumps into the hot oil, if the oil foams slightly, the oil is hot enough to fry the schnitzelWienerschnitzel are served traditionally in Austria with a side if Lingonberry marmalade and lemon Serves 4 people

Cucumber Salad- Serves Four

2 each large hothouse cucumbers
½cup seasoned rice wine vinegar
pepper to taste


  1. Slice the cucumber very thin, preferable using a mandolin
  2. In a bowl mix all ingredients, season with pepper and set aside (or in refrigerator)

Chef Lageder’s Cooking Tips and Tricks- I prefer not to use any oil my cucumber salad, seasoned rice wine vinegar is perfectly sweet and salty, so there is no need to add additional salt, best to marinate for one hour and served chilled. 


Buttered Scallion Green Peas Rice – Serves Four
¼ stick unsalted butter
1 cup green peas, defrosted  
Salt and pepper to taste
½ cup chopped Scallions or Parsley
4 cups pre steamed short grain rice

  1. Melt the butter in a large skillet over medium heat
  2. Add the scallions (or parsley) and green peas, stir for about one minute
  3. Add the rice, toss carefully, season with salt and pepper
  4. May add little water to prevent the rice from being to sticky  
  5. Discharge the grape seed oil from schnitzel pan and sauté the scallions, green peas and rice in same pan, the remaining roasted breadcrumbs in the pan add a great flavor.

Chef Lageder’s Cooking Tips and Tricks- Discharge the grape seed oil from schnitzel pan and sauté the scallions, green peas and rice in same pan, the remaining roasted breadcrumbs in the pan add a great flavor. 



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