© 2021 • Ed Tötzl & Michael Patocka • 1010 Vienna
VIENNESE FRIED PORK FLANK
One of the oldest Viennese specialities and by far the most splendid variation of the Viennese Schnitzel!
In Austria, we call this particular cut (sitting on top of the sacrum, on the pig’s back leg) ‘Fledermaus’ (’bat’) as its shape looks like ’Batman’! In the States, the Fledermaus is known as ‘spider steak’. The cut is marbled with fat which meltsduring frying, penetrates the meat and makes it incredibly tender and tasty!