Cruise Ship Review: Toni Mörwald cooks Wienerschnitzel #SundaySupper

Cruise Ship Review: #SundaySupper Wienerschnitzel

Celebrate Good Eats on the ships and from the ports.

This week, I am going with a classic comfort food, perfect for winter and inspired by a YouTube video posted by Viking River Cruises.


Video demonstration of Wienerschnitzel

by Toni Mörwald and Viking River Cruises

If you can’t make it to Austria to sample one of the restaurants, bistros, taverns or hotels run by the Mörwald brand, check out their website to for what’s cooking (click here).


Wienerschnitzel Recipe

from Bon Appetit online

Note: I have emailed Chef Mörwald to see if he has a recipe for us, in the meantime watch the video to see the preparation and listen for the tips. Use the recipe below as a guide for ingredients and preparation instructions.

  • 1 cup all-purpose flour
  • 3 teaspoons  salt
  • 2 large eggs
  • 2 tablespoons cream
  • 2 cups fine plain dried breadcrumbs
  • 1/2 pound veal scaloppine or eye round, cut across the grain into 4 equal pieces
  • Freshly ground black pepper
  • 2 cups vegetable oil
  • 3 tablespoons unsalted butter
  • 1 lemon



  • Whisk flour and 1 tsp. salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 tsp. salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8”–1/16” thickness, being careful not to tear. Season lightly with salt and pepper.
  • Prop a dry-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 350°. Add butter to skillet and adjust heat to maintain 350°.
  • Dredge 2 veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to a paper towel-lined sheet. Repeat with remaining veal slices.
  • Divide veal among plates. Garnish with lemon wedges.


#SupperSunday is a celebration of food. Learn more here.

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