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Wiener schnitzel with peperonata


  • Heat 1 cup oil in a large, heavy-bottomed non-stick pan until almost smoking. Then fry the eggplant in 3-4 lots until golden. Drain well on kitchen paper towels.
  • Carefully pour off most of the oil and transfer the remainder to a heavy-bottomed pot. Add the onion and garlic to the pot and gently sauté until lightly coloured, stirring now and again. Then add the capsicum and celery. Stir well and toss for about 5 mins until just tender.
  • Add the wine and balsamic. Stir and cook down a little, before adding the tomatoes, green olives, stock, seasonings and parsley. Stir and cook for 10-15 mins until thick and fragrant. Taste for seasoning.
  • Put the flour in a large bowl, the egg mixed with milk in another, and breadcrumbs in a third bowl. Then flour, egg and crumb the veal, before panfrying in batches in a layer of hot oil. Drain well on kitchen paper towels.
  • Serve the schnitzel with the peperonata (hot or at room temperature) and your favourite potato dish on the side.


  • 2 cups olive oil
  • 1 large eggplant, cut into 1 cm cubes
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 each yellow & red capsicum, cored, seeded & diced
  • 2-3 celery stalks, diced
  • a good splash of dry white wine
  • a good splash of balsamic vinegar
  • 2 cans diced tomatoes
  • 3 heaped tbsp pitted green olives
  • 1 cup chicken or vegetable stock
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh parsley
  • plain flour
  • 1-2 eggs
  • 1 cup milk
  • breadcrumbs (fresh or packet)
  • 4-8 veal escalopes, battened out a little

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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