Wiener Schnitzel is a traditional Austrian dish - although there is a debate if it originated in Vienna or Milan, but it has definitely been adopted in Austria as one of our main national dishes since many centuries. It is made from veal escalopes dipped in flour, egg and bread crumbs and fried in butter, lard or oil. I made mine with pork, and apparently for this reason I am no longer legally allowed to call them 'Wiener Schnitzel', but the official name should be 'Wiener Schnitzel vom Schwein', translated 'Wienerschnitzel from Pork' :-), or 'Schnitzel, the Viennese Way'. Fair enough I guess, but whatever they are called, they are so delicious and make me feel like home. I tend to use pork as it's more tasty and also less expensive. Having said that, sometimes I make the Schnitzels from pork fillet, a little more expensive, but they are just so tender. Although it should be served
immediately after frying, we like it also warmed up, or even cold on the next day, and some like their Schnitzels tucked between slices of bread to make a 'Schnitzelbrot'. Wiener Schnitzel is traditionally served in Austria with potato salad, lambs lettuce, and lemon wedges. I like mine best like my mum makes them: with rice (cooked and perfumed with onions spiked with cloves), lambs lettuce, and a little loganberry jam.
immediately after frying, we like it also warmed up, or even cold on the next day, and some like their Schnitzels tucked between slices of bread to make a 'Schnitzelbrot'. Wiener Schnitzel is traditionally served in Austria with potato salad, lambs lettuce, and lemon wedges. I like mine best like my mum makes them: with rice (cooked and perfumed with onions spiked with cloves), lambs lettuce, and a little loganberry jam.
Recipe source: My Mum's
Makes 4 portions:
600g pork schnitzel (escalopes) or pork loin chops
salt
lemon
flour
bread crumbs (or 'Semmelbrösel': ideally crumbs made from white bread rolls)
2 eggs
Oil or lard for frying (should be fat with hot smoking point)
additional lemons for garnish
Place each Schnitzel one after the other between 2 sheets of plastic wrap, then pound with a meat hammer or rolling pin to a thickness of app. 6 mm. Remove from the foil. With a sharp knife make several 2mm cuts along the edge of the Schnitzels every 2-3 cm, so that the Schnitzel does not roll up later during frying. Season with salt on both sides and sprinkle a little lemon juice over. Rub the seasoning into the meat. Prepare a plate with flour, seasoned with a little salt, and another with breadcrumbs. In the third break 2 eggs, add a pinch of salt and beat lightly - not like me as in the picture, until you have lots of bubbles... ;-)
Place a Schnitzel into the flour until fully dusted on both sides. Shake off any excess flour, then put it into the egg, again making sure the Schnitzel is fully covered on both sides. Let any excess egg run off and finally put it into the breadcrumbs, pressing the crumbs on very gently. Repeat with the other Schnitzels until all are breaded. Lay the breaded Schnitzels in a single layer on large plates. This prevents that the breading will go moist until frying.
Heat a frying pan over medium-high heat and melt the lard or heat the oil. There should be just enough fat so that the Schnitzels will just about swim in the fat, and be submerged by half - this way the Schnitzels will actually magically absorb less fat than when fried in little oil and sitting on the bottom of the pan. Put the Schnitzels in batches into the pan, making sure not to overcrowd the pan. Cook for a couple of minutes until golden brown, then turn and cook for another couple of minutes, depending on the thickness of the meat. While frying, gently move the pan forwards and backwards a bit. This should help to create the nice 'wrinkles' in the breading. Do not turn the Schnitzels more than once! If cooked correctly, the bread crust = Panade will form wrinkles. The breading should also not be tightly attached to the meat, ideally it should be possible to slide a knife between the meat and the 'Panade' once fried. Put the finished Schnitzels on kitchen paper to absorb most of the fat and keep warm in the oven until all Schnitzels are fried. Serve with lemon wedges. Serve with lemon wedges. Nice with potato fries; or the Austrian way with green salad with Kürbiskernöl, rice and loganberry jam.
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WIENERSCHNITZEL or not WIENERSCHNITZEL...
Makes 4 portions:
600g pork schnitzel (escalopes) or pork loin chops
salt
lemon
flour
bread crumbs (or 'Semmelbrösel': ideally crumbs made from white bread rolls)
2 eggs
Oil or lard for frying (should be fat with hot smoking point)
additional lemons for garnish
1) Flatten and score the Schnitzel: Place each Schnitzel one after the other between 2 sheets of plastic wrap, then pound with a meat hammer or rolling pin to a thickness of app. 6 mm. Remove from the foil. With a sharp knife make several 2mm cuts along the edge of the Schnitzels every 2-3 cm, so that the Schnitzel does not roll up later during frying.
2) Season the Schnitzel: Season with salt on both sides and sprinkle a little lemon juice over. Rub the seasoning into the meat.
3) Prepare the breading ingredients: Prepare a plate with flour, seasoned with a little salt, and another with breadcrumbs. In the third break 2 eggs, add a pinch of salt and beat lightly.
4) Bread the Schnitzels: Place a Schnitzel into the flour until fully dusted on both sides. Shake off any excess flour, then put it into the egg, again making sure the Schnitzel is fully covered on both sides. Let any excess egg run off and finally put it into the breadcrumbs, pressing the crumbs on very gently. Repeat with the other Schnitzels until all are breaded. Lay the breaded Schnitzels in a single layer on large plates. This prevents that the breading will go moist until frying.
5) Fry the Schnitzels: Heat a frying pan over medium-high heat and melt the lard or heat the oil. There should be just enough fat so that the Schnitzels will just about swim in the fat, and be submerged by half - this way the Schnitzels will actually magically absorb less fat than when fried in little oil and sitting on the bottom of the pan. Put the Schnitzels in batches into the pan, making sure not to overcrowd the pan. Cook for a couple of minutes until golden brown, then turn and cook for another couple of minutes, depending on the thickness of the meat. While frying, gently move the pan forwards and backwards a bit. This should help to create the nice 'wrinkles' in the breading. Do not turn the Schnitzels more than once! If cooked correctly, the bread crust = Panade will form wrinkles. The breading should also not be tightly attached to the meat, ideally it should be possible to slide a knife between the meat and the 'Panade' once fried. Put the finished Schnitzels on kitchen paper to absorb most of the fat and keep warm in the oven until all Schnitzels are fried.
6) Serve: Serve with lemon wedges. Nice with fries; or the Austrian way with green salad with Kürbiskernöl, rice and loganberry jam.
2) Season the Schnitzel: Season with salt on both sides and sprinkle a little lemon juice over. Rub the seasoning into the meat.
3) Prepare the breading ingredients: Prepare a plate with flour, seasoned with a little salt, and another with breadcrumbs. In the third break 2 eggs, add a pinch of salt and beat lightly.
4) Bread the Schnitzels: Place a Schnitzel into the flour until fully dusted on both sides. Shake off any excess flour, then put it into the egg, again making sure the Schnitzel is fully covered on both sides. Let any excess egg run off and finally put it into the breadcrumbs, pressing the crumbs on very gently. Repeat with the other Schnitzels until all are breaded. Lay the breaded Schnitzels in a single layer on large plates. This prevents that the breading will go moist until frying.
5) Fry the Schnitzels: Heat a frying pan over medium-high heat and melt the lard or heat the oil. There should be just enough fat so that the Schnitzels will just about swim in the fat, and be submerged by half - this way the Schnitzels will actually magically absorb less fat than when fried in little oil and sitting on the bottom of the pan. Put the Schnitzels in batches into the pan, making sure not to overcrowd the pan. Cook for a couple of minutes until golden brown, then turn and cook for another couple of minutes, depending on the thickness of the meat. While frying, gently move the pan forwards and backwards a bit. This should help to create the nice 'wrinkles' in the breading. Do not turn the Schnitzels more than once! If cooked correctly, the bread crust = Panade will form wrinkles. The breading should also not be tightly attached to the meat, ideally it should be possible to slide a knife between the meat and the 'Panade' once fried. Put the finished Schnitzels on kitchen paper to absorb most of the fat and keep warm in the oven until all Schnitzels are fried.
6) Serve: Serve with lemon wedges. Nice with fries; or the Austrian way with green salad with Kürbiskernöl, rice and loganberry jam.
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