I love Wiener Schnitzel, and nobody does it better than the Viennese: crisp and puffed up breadcrumb coating, thinly pounded meat inside (veal, chicken or pork). They serve them in what looks like a giant portion, accompanied by a salad and buttered boiled new potatoes. Perfect Viennese cafe fare. 

Here’s how I recreated this dish at home, to be served in bite-sized portions at a drinks/buffet party.

Take 4 thin turkey breast escalopes and pound them with a meat cleaver till they are thinned out considerably. You can also substitute with either chicken, veal or pork. Season with sea salt and pepper. Cut into small-ish triangles.

In three separate shallow bowls place a ½ cup flour, 2 beaten eggs, and 1 ½ cups breadcrumbs (either regular or Japanese Panko for a crispier finish). Dip each piece of turkey in flour (shaking off any excess), then in egg (dripping off any excess) and then lightly coating in the breadcrumbs. 

Once all the pieces have been coated heat up a frying pan with a shallow amount of rapeseed oil (for a richer flavour mix in some duck fat with the oil). Fry the pieces in batches on both sides, till golden, adding more oil as needed between batches.

Drain on paper towels and then serve with lemon wedges and a good-quality mayonnaise.