Wiener schnitzel (from German Wiener Schnitzel, meaning Viennese cutlet) is a traditional Austrian dish and popular part of Viennese and Austrian cuisine, consisting of a thin slice of veal coated in breadcrumbs and fried. The dish may have originated in Milan, northern Italy, as cotoletta alla milanese, and may have appeared in Vienna during the 15th or 16th century. According to another theory, it was introduced by Field Marshal Radetzky, who spent much of his life in Milan, in 1857. The term "Wiener Schnitzel" itself dates to at least 1862.

1. Prepare rice according to package directions.2. Before breading cutlets, beat the eggs in a shallow dish (like a pie plate), mix flour, salt and pepper in a second dish, and place the panko in a third dish; set aside.3. Pound cutlets between sheets of plastic wrap until 1/4-inch thick. Bread cutlets by first dredging both sides in flour

Program Three ~ Hey Presto (based on Nigella Express book)Italian food with linguine and lemon, garlic mushrooms with thyme and spicy lamb cutlets. Visits to Hyde Park and the Italian gardens are remembered fondly. Nigella also remembers her times in Italy and childhood.

This recipe is a crunchy recipe which is quite filling and full of energy. The Indian spice is worth trying. In India it is often used in breakfast or as a snack with a cup of tea or coffee.