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Viennese with oven-roasted mixed vegetables

Viennese with oven-roasted mixed vegetables

Thin and crisp, this Viennese with oven-roasted mixed veggies is the perfect second course for all occasions.

  • Difficulty


  • Number of people


  • Total time

    20 min

Products used:


  • 4 AIA Viennese cutlets
  • 1 knob of butter
  • 2 potatoes
  • 2 large carrots
  • 2 courgettes
  • 4 red onions
  • Thyme
  • Rosemary
  • Lettuce
  • Extra virgin olive oil
  • Salt
  • Pepper

The recipe for Viennese with oven-roasted vegetables is the ideal supper dish that is time-saving yet full of flavour! Thin and deliciously crisp, the Viennese can be prepared in just a few minutes and, when served with a light accompaniment, it brings joy and colour to a contemporary table setting.

Excellent when cooked in the oven, but just as delicious done in the frying pan, the Viennese cutlet is even tastier when served with oven-roasted veggies. Why not make them extra special with the addition of a few drops of balsamic vinegar?

The breaded coating of the Viennese is fine and very crisp, which makes it popular with all the family, from the first bite. This quick and easy recipe will preserve all its goodness intact, even if you take it to the office in your lunch box. Alternatively, cut it into strips and offer it to your friends with an aperitif.  

Tender and tasty, these vegetables will add a touch of colour to the recipe and be an instant success with your guests, no matter how discerning! Here’s how to prepare the recipe for Viennese with mixed vegetables roasted in the oven. Wash the vegetables thoroughly, peel the carrots, trim the courgettes and eliminate the outer skins of the red onions.

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