Wiener Schnitzel is another great Austrian recipe, escallops (thin slices of meat) breadcrumbed and deep-fried. Almost every visitor to Austria gives it a try.
A major misspelling is Weiner Schnitzel instead of Wiener.
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.
- Author: Bernhard Baumgartner. Find this and more original Austrian recipes on my website www.bernhards.at
- 4 escallops (thin slices) of veal or pork
- ground pepper
- 2 whole eggs
- oil to deep fry
- 1 lemon
- cranberry sauce (optional)
- 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.
- 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.
- 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. 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.
- Put oil in a large frying pan ½-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.