When in Berat, Albania, you must try the Vienez, also known as Viennese steak and Biftek steak. Delicious, thinly flattened meat is stuffed with walnuts and cheese, rolled up, battered, and fried until crispy golden brown. The first time we tried it, we had to order two more because we were blown away by its deliciousness! I’m sure you will be too! If you aren’t planning a trip to Albania, use this recipe to make it home.
If you don’t have a trip planned to Berat, you can make Vienez at home using the recipe I found after some research. I shared a YouTube video I found with a recipe and steps, but it’s in Albanian, so use this recipe and her steps to create your at-home version of this delicious meal.
Berat is one of many beautiful Albanian cities with charming architecture and attention to wine and food. The city is surrounded by a million olive trees and another who knows how many grape vines. The mountains and views will melt the heart. But the food—I must say the food is phenomenal.
Our favorite is the Viennese, meat filled with cheese and walnuts and then fried to a crisp. It’s incredibly delicious! You must try it!
Viennese steak (or Berat steak):
- 4 slices of veal or pork meat
- 100 gr kashkaval cheese: you can replace it with pecorino, mozzarella, or Greek kasseri.
- 50-60 gr crushed walnuts
- Salt
- Pepper
For coating the steaks:
- 2-3 eggs
- 100 gr flour
- 150 gr breadcrumbs
Sunflower oil, or lard/ tallow for frying
First, tenderize the meat well with a kitchen mallet, then season it with salt and pepper. In the middle, add the walnuts and the kashkaval cheese (which can be grated or in pieces), then fold the steak tightly, closing it from all sides.
After preparing all the steaks, coat them with flour, beaten eggs, and then breadcrumbs.
Press on the steaks by hand and set them aside. Heat a pan with oil or lard, then lower the heat to medium-low as soon as it’s hot. Dip the steaks again in the eggs, then put them gently into the pan to fry them, occasionally turning them until golden brown.
Once golden brown, remove the steaks from the pan and place them on a plate with kitchen paper to absorb the excess oil. Serve with a garnish of lettuce and a quarter of lemon.
Watch the YouTube video by Kuzhinierjaevjeter for her recipe. I adapted this recipe from her YouTube video and the details given to me by a restaurant in Berat. Plan your trip to Berat for food and wine.
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