Vienna schnitzel

Vienna schnitzel

Wienerschnitzel

By
From
Encyclopedia of Food and Cookery
Serves
4

Some cooks coat their schnitzels with fine fresh breadcrumbs, some with dry breadcrumbs. In either case, the crumbs should be sieved first so that the coating will cook to an even golden brown – if crumbs are of uneven size, some will darken too much. The crumbed schnitzels are left for 20–30 minutes before frying to allow the egg to harden so that the coating will stay on when cooked. It should puff up in a few places, but never fall away from the veal. Schnitzels can be fried in butter, butter and oil, vegetable shortening or lard.

Ingredients

Quantity Ingredient
4 large schnitzels, beaten flat to about 3 mm thick
1 lemon, juiced, (optional)
2 eggs
2 tablespoons water, chilled
4 tablespoons vegetable oil
plain flour, seasoned
fine fresh or dry breadcrumbs, sieved
60g butter
4 thin lemon wedges, to garnish

Method

  1. If desired, marinate schnitzels in lemon juice for 30 minutes before coating.
  2. Beat eggs with water, and beat in 2 tablespoons oil if liked – the oil is supposed to hold breading on securely and help make it crisp. Dry schnitzel well, then coat on both sides with seasoned flour and pat off excess. Dip into egg mixture, allow excess to drip off then dip into breadcrumbs, firming them on with your hand. Chill for 30 minutes.
  3. Heat remaining oil in a large frying pan, add butter and when foam begins to subside, add schnitzels; do not overcrowd pan; cook them in 2 batches if necessary. Cook for 2–4 minutes on each side until golden brown.
  4. Put finished schnitzels, uncovered, into a low oven to keep hot while the rest are being fried. Arrange schnitzels on a heated serving platter and garnish with lemon wedges. Serve immediately.

Variations

  • Holstein schnitzel: Follow recipe above. Garnish each schnitzel with a fried egg topped with 2 crossed anchovy fillets, and sprinkle with a few capers.

    Cheese schnitzel: Follow recipe above, but use 60 g fresh breadcrumbs mixed with 50 g grated parmesan cheese instead of plain breadcrumbs to coat them. Before serving, sprinkle with a little grated cheese and some paprika, and a slice of lemon.

    Almond schnitzel: Follow recipe above. Garnish each schnitzel with slivered almonds fried in butter.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again