Ok this is nearly a holy symbol for all Austrians. For us the
Wiener Schnitzel might be as holy, as the Burger is to you. If we could register it as national symbol, we would put it likely directly next to the flag and Mozart
MIND: Wiener Schnitzel has nothing to do with sausages
Recipe:
thin cut slices of meat. The original recipy is with veal, the most common with pork but you are free to also take chicken, turkey etc. (One of my own family specialties is with rabbit-meat, tastes fabulous)
eggs
flour
bred crumbs (if you dont want to buy pre made bread crumbs, or you can not, simply take a few old hard rolls and shredder them into fine pits and pieces)
oil to fry
salt
a lemon half
First take care that the slices are not too thick. they can easily be very large though. (This is a bit of a religioi indeed. Some like very thin Schnitzels they get ultra crispy, but I am a fierce supporter of thicker Schnitzels as they also get a crispy outside, but remain juicy on the inside. So I would suggest that the Schnitzel-slice should be half a centimetre thick after frying, but try it yourself how you like it best)
Salt the meat on both sides and put it with a fork into a plate with flour and cover the slice everywhere with flour. Than take it further with the fork to a plate with throughly homogenized eggs and cover it with the eggs. And at last you puth this slice further to a plate with breadcrumbs and take care that the breadcrumbs cover the slice completely. A tip from my side: Don't touch it with your fingers, you might make holes into the cover.
If you have done that with all slices, you heat up a pan and fill it with oil up to perhaps 1cm height. Principally it should be high enough to cover the lower half of the slice completely. Take care that you make the pan very hot, (not hot enough and the Schnitzel doesn't get crispy, but just endlessness fat)
Wait until the downside is gold brown (not to bright and not brown/black) then turn it and wait for the other side as well. When done so put it out of the pan and take some cooking paper to suck up the additional fat that still is around the Schnitzel.
Voila there it is, you serve it traditionally with potato salad, but you might also add additionally some other salads as well. Dont forget the lemon half, its used at your taste, just press a few drops of lemon juice out of it on the Schnitzel.
Linear Mode
