Jul 13 2026
Restaurants›Schilling Restaurant & Bar›Flounder Viennese Recipe

Flounder Viennese Recipe

Inspired by Schilling Restaurant & Bar
Time45m
Serves4

Pan-Fried in Kaisersemmel, with Savoy Spinach, Parsnips and Royal Trumpet Mushroom Vinaigrette

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Ingredients

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Fish

Vegetables

Vinaigrette

Method

Preparation

  1. 1

    Prepare the Breading

    Tear the Kaisersemmel into small pieces and process them in a food processor until fine crumbs form. Set aside.

  2. 2

    Prepare the Flounder

    Season the flounder fillets with salt and black pepper. Dredge each fillet in flour, dip into beaten eggs, and then coat with the bread crumbs.

Cooking the Fish

  1. 3

    Pan-Fry the Flounder

    In a large skillet, heat olive oil over medium heat. Add the breaded flounder fillets and cook for 3-4 minutes on each side or until golden brown and cooked through. Remove and keep warm.

Vegetable Preparation

  1. 4

    Cook the Vegetables

    Peel and chop the parsnips, then boil in salted water until tender, about 10-12 minutes. Drain and set aside. Sauté the Savoy spinach in a bit of olive oil until wilted, about 3-4 minutes.

  2. 5

    Sauté the Mushrooms

    Sauté the Royal trumpet mushrooms in olive oil until golden and tender, about 5-6 minutes. Season with salt and pepper.

Vinaigrette Preparation

  1. 6

    Make the Vinaigrette

    In a small bowl, whisk together olive oil, red wine vinegar, mustard, salt, and black pepper.

Serving

  1. 7

    Plate the Dish

    On each plate, arrange the sautéed spinach, parsnips, and sautéed mushrooms. Top with the pan-fried flounder and drizzle with the vinaigrette before serving.

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