Wiener Schnitzel
Vienna's golden cutlet: veal pounded paper-thin, breaded in fine crumbs and fried in lard or clarified butter until the crust soufflés away from the meat. Ingredients: veal escalopes, flour, eggs, fine breadcrumbs, lard or clarified butter, salt, lemon, lingonberry jam and potato salad to serve.
What it is
Vienna's golden cutlet: veal pounded paper-thin, breaded in fine crumbs and fried in lard or clarified butter until the crust soufflés away from the meat. Ingredients: veal escalopes, flour, eggs, fine breadcrumbs, lard or clarified butter, salt, lemon, lingonberry jam and potato salad to serve. Recipe: 1) Pound veal between film to 4 mm; salt. 2) Dredge flour, egg, crumbs — never press the crumbs down. 3) Fry in a deep layer of hot fat, shaking the pan so the crust puffs and ripples. 4) Drain; serve at once. Serve: with lemon, lingonberries and Austrian potato salad or parsley potatoes. Flavor: crisp, buttery, delicate veal. History: legally protected in Austria — a true Wiener Schnitzel is veal; pork must be labelled 'Schnitzel Wiener Art'. Its roots run to Milan's costoletta, carried north in the Habsburg centuries. See also: Tafelspitz, Sachertorte.
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Questions we ask to fine-tune the help
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