This recipe always succeeds and tastes like the original from Vienna. The secret is the clarified butter. Then the Wiener Schnitzel becomes tender and crispy.
Original Wiener Schnitzel
This recipe always succeeds and tastes like the original from Vienna. The secret is the clarified butter. Then the Wiener Schnitzel becomes tender and crispy.
Ingredients
- 4 veal escalopes of 150 – 180 g each (alternatively pork or turkey)
- 2 eggs
- 100 g plain white flour
- 100 g Breadcrumbs
- salt
- pepper
- plenty of clarified butter and/or vegetable oil
- Lemon slice to garnish
Instructions
- Remove any skin and pound the escalopes thinly. Season with salt and pepper on both sides. Put the flour and breadcrumbs on a flat plate, beat the eggs in a plate and stir with a fork.
- Turn the escalopes first on both sides in the flour, then pull them through the beaten eggs, making sure that no part remains dry. Finally, turn in the breadcrumbs and press the breadcrumbs gently with the back of a fork (the breadcrumbs "souffle" better this way).
- Melt enough clarified butter in a large frying pan (or 2 medium frying pans) so that the escalopes can float well (or heat vegetable oil with 1 – 2 tablespoons clarified butter or butter).
- Only put the escalopes in when the fat is so hot that it sizzles when you drop in a few crumbs or a small piece of butter.
- Bake the escalopes for 2 minutes (for thin veal escalopes) to 4 minutes (for thicker pork escalopes) until golden brown, depending on the thickness and type of meat. Turn with a spatula (do not pierce!) and bake on the other side until golden brown.
- Lift out the crispy escalopes and drain on kitchen paper. Gently pat dry. Arrange and garnish with lemon slices before serving.
- Serve with parsley potatoes, rice, potato salad or mixed salad.
Notes
The original recipe has been translated from German from Renate Wagner, Urlaub in Österreich.
