An austrian classic that always works, and with a few professional gastronomic tips, your schnitzel will turn out just like in a restaurant!
My own rules to give the schnitzel what it deserves - typically austrian, it is served with cranberry jam and lemon. In some regions it is covered with sauce, which I personally think is bad manners - eat whatever sauce you want with it, but don't pour it over the schnitzel, enjoy it on the side.
The only Wiener Schnitzel recipe
Stefie
4
20 minutes
15 minutes
Austrian
Dinner
Ingredients
- 4 veal escalopes (approx. 150-200 g each)
- salt and pepper
- 100-120 g flour
- 2 eggs
- 1 dash of milk
- 150-170 g breadcrumbs
- lots of clarified butter (depending on the size of the pan, enough so that the schnitzel is completely swimming in clarified butter 3-5 cm)
- lemon slices & cranberry jam to serve
Directions
Cut the veal escalopes against the fibres (from the veal nut), place between two layers of plastic bag and carefully pound flat with a meat mallet until they have an even thickness of about 3-5 mm. Make sure that the escalopes do not tear.
Season the escalopes with salt and pepper.
Place the flour on a flat plate.
Whisk the eggs in a deep plate with a dash of milk.
Place the breadcrumbs on another shallow plate.
Dredge the escalopes first in the flour, then in the beaten eggs and finally in the breadcrumbs.
Make sure that the cutlets are evenly covered with the breadcrumbs and press down LIGHTLY.
Heat enough clarified butter in a frying pan.
Place the schnitzels in batches IN THE HOT FAT and fry until golden brown,
Carefully swirl the pan with the schnitzel back and forth. - You will be souffling the schnitzel to give it a crispy, wavy and fluffy coating.
Drain the fried schnitzels on kitchen paper to remove any excess fat.
Serve with lemon, and cranberry jam
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1 Comment
A really good and quick schnitzel recipe!