Original Wiener Schnitzel
The Wiener Schnitzel is par excellence the classic of Austrian cuisine. Everyone knows it, everyone likes it, but only a few know the simple tricks to prepare a real Wiener Schnitzel. Very important are the individual ingredients as well as the souffling during which the Schnitzel is deep-fried. Only when you get the bubbles of the breading during the frying, you have prepared a real Wiener Schnitzel.
Prepare the meat
Veal topside (without cap)
g (gram)
Cut two 1 cm (0.4 in) thick veal steaks across the meat grain with a butterfly cut. Place the veal steak between two resistant foils (for example vacuum bags). Using a large meat mallet, plate with the flat side until it is uniformly about 3 mm (⅛ in) thin. When plating, make sure to work your way from the center out. It should result in as round a shape as possible. Leave the plated cutlets between the foils until further processing, so that the meat does not dry out and turns gray less quickly.
Prepare breading line
Austrian breadcrumbs
g (gram)
Use three containers that are larger in area than the Schnitzel. This makes everything easier. In the first container, put the pastry flour (coarse ground flour). In the second container, crack the eggs and whisk them a bit. There should still be some egg white visible. It is important that the Schnitzel can swim in the whisked eggs. In the third container, add 2/3 of the bread crumbs and 1/3 of the bread crumbs in a separate bowl. The amounts listed above will not be used up for the breading. The part you don't need can be reused. Sift the used breadcrumbs first before reusing them.
Breading
Pepper (freshly grounded)
pn (pinch)
First salt and pepper the Schnitzel on one side, then place it in the flour with the seasoned side down and salt and pepper the second side. Turn and make sure the entire Schnitzel is covered with flour. Allow excess flour to fall off and then place the Schnitzel in the beaten eggs. Turn and make sure there are no white flour spots left. Drain Schnitzel and place in bread crumbs. Then spoon the separate bread crumbs over the top of the Schnitzel. Do not press down the breadcrumbs. Leave for a short time, let the excess breadcrumbs fall off and then deep fry.
Frying Schnitzel
Clarified butter
g (gram)
Melt clarified butter in a Schnitzel pan (or large cooking pot) and heat to 180° C | 350° F. The amount of clarified butter ensures that the temperature remains as constant as possible during frying. In addition, the Schnitzel must be able to float in the clarified butter. Carefully place the breaded Schnitzel in from one away. To be on the safe side, put on oven glove and make sure that the lard sloshes over the surface of the Schnitzel (souffle) by gently moving the cutlet pan back and forth. Souffling creates the typical large bubbles of breading. As soon as the edges of the Schnitzel turn golden-brown, turn the Schnitzel over. Continue souffling and when browned as desired, remove and drain. Frying takes no more than about 30 to 60 seconds per side. Best served with potato salad and enjoy directly.