Wiener schnitzel (viennese schnitzel)
"Austria's most famous dish, copied all over the world, but this is the original! The original always uses veil, in Austria, the name is even protected by law and dates back to 1862. You can also get pork or chicken schnitzel, although they are never called Wiener Schnitzel."
Ingredients
Method
Ingredients
- 2 veal Schnitzel
- Salt and pepper
- 2 heaped Tbsp of regular flour
- 2 heaped Tbsp of breadcrumbs
- 1 egg
- Plenty of oil
- 1 lemon
Method
- Rinse your schnitzel under cold water, pat them dry and gently tenderise it with a mallet. (You can place the schnitzel between two layers of clingfilm so you don't destroy the fibres of the meat).
- Put the four on one plate and the breadcrumbs on another
- Crack the egg into a bowl or a deep plate and add a dash of milk and a sprinkle of salt. Whisk with a fork.
- Salt and pepper both sides of your Schnitzel.
- First, flour your schnitzel all over, then shake off any excess.
- Second stop for your schnitzel is the egg, covering it all over.
- Lastly, dip it into the breadcrumbs. Make sure it is fully coated in breadcrumbs.
- Heat oil in a frypan, around 1cm. Fry your Schnitzel for 2 or 3 minutes. If you wish , you can add some butter to it now. Turn them and fry them for another 2 or 3 minutes on the other side.
- They should now have a beautiful golden colour. Take them out and place them on a plate with paper towels to soak up any excess oil.
- Serve topped with a wedge of lemon, that the diners can squeeze over their meat.
- The traditional Austrian side dishes to Schnitzel are a cold potato salad or boiled potatos with parsley and butter.
- If you don't like veal or can't get it, just use pork or chicken. Veal is the original, but nowadays you can find Schnitzel made of pork or even chicken everywhere in Austria. The cooking method is the same, but a pork Schnitzel will take a minute or so longer to cook on each side.