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Wiener Schnitzel is another great Austrian recipe, escallops (thin slices of meat)
breaded and deep-fried. Almost every visitor to Austria gives it a try.
The original Wiener Schnitzel is made with veal, but very commonly pork is used in
Austrian households as veal is more expensive. It is generally served with parsley
potatoes and/or with potato salad. We also squeeze a fresh lemon wedge over the
Schnitzel, and some like cranberry sauce with it.
In many families it is a Sunday lunch dish. Next to roast pork (Schweinebraten)
it is the most common dish Austrians eat on a special day like Sunday.
I have written about Wiener Schnitzel in one of my articles in which I encourage
maintaining authenticity with classics like this one.
Recipe for Wiener Schnitzel
4 escallops (thin slices) of veal or pork
salt, ground pepper
2 whole eggs
oil to deep fry
cranberry sauce (optional)
Breaded and Fried Veal Cutlet
Prepare 3 deep plates. Put flour in one, beaten eggs in another and breadcrumbs
in the third. The meat is dipped in that same order. Start with moderate amounts;
you can always top up quantities as needed.
2. The meat
The meat slices are tenderized and rendered thinner with a meat mallet (available
in any kitchen store). The schnitzel fries at high temperature in just 2-3 minutes.
The escallops are hammered thin to ensure the meat is cooked through when the outside
is crispy. Season with ground pepper.
3. The coating
Put a schnitzel on the plate with flour, cover both sides and shake off excess flour.
Then dip it in the egg, making sure schnitzel is covered with egg.
4. Deep frying
Put oil in a large frying pan 1/2-inch deep and heat. Schnitzels will swim which
is deep frying. Get the oil hot enough that the schnitzel sizzles immediately when
you put it in. When it has the desired color, turn it.
When cooked, place on paper towels to soak fat from schnitzel. Salt the schnitzel
now if you haven’t done so before. It is ready to serve.
It is very tasty to let it fry a bit in real butter after deep frying. You can deep-fry
ready boiled potatoes with the schnitzels. They get a nice crunchy skin; or break
them up with spatula and cook as hash browns.
by Bernhard Baumgartner
Lift, let excess egg drop off, and lay it in the breadcrumbs. Make sure schnitzel’s
surface is coated with breadcrumbs. Again, lift it off plate and shake a little
so loose crumbs fall off.