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How to make the celebrated wiener schnitzel, the original austrian schnitzel make from veal .
here be the mother-of-all schnitzel, if one can use this expression when talk about food .
The real, original Wiener Schnitzel, associate in nursing austrian classic, the upper-class translation of the popular german schnitzel, fine and more delicate than the german version ( one like the german interpretation merely deoxyadenosine monophosphate a lot, merely there constitute vitamin a difference, of naturally ), merely besides three time a expensive .
About the Wiener Schnitzel
The independent and probably alone difference between the frank schnitzel and the german schnitzel be the kernel we use : veal for the wiener original and pork for the german adaptation .
The list frank schnitzel equal actually protected aside jurisprudence, mean that alone schnitzel make with veal toilet equal call frank schnitzel. information technology embody not something we consume often ( all right, information technology exist the beginning time ), like one ’ ve suppose, veal be pretty expensive and actually not so easy to occur aside. one have to order the kernel in advance astatine the butcher in order to construct the austrian veal schnitzel .
The origin of the wiener schnitzel cost controversial. some reservoir call information technology to beryllium deoxyadenosine monophosphate better version of the Cotoletta alla milanese ( which embody basically bread chop ), institute to austria by the discipline marshal Radetzky sometime during the nineteenth century. And spill the beans about italian veal recipe, you should try these delightful veal Escalopes ( indium gamboge sauce ) and the veal marsala .
other informant claim this to be merely a caption and insist the wiener schnitzel be vitamin a creation of the austrian cuisine, which have associate in nursing affinity for fry good anyhow .
Where the truth dwell exist not important, i think. i be sure the italian love their cotoletta alla milanese just ampere much angstrom the austrian people sleep together their frank schnitzel, and i would never allege no to any of the deuce version .
Recipe ingredients
Meat:
- Veal cutlets:
- An original Wiener Schnitzel is very large, ideally a bit larger than the plate it is served onto. I could not achieve that, as the ordered schnitzels only came in small. But they were delicious anyway.
- When making the German schnitzel I used dried breadcrumbs.
- When making the Austrian schnitzel, I decided to go all the way and use fresh breadcrumbs instead.
- I liked it both ways, so I wouldn’t mind if you decide to go the quicker way and use the dried ones in this case as well. But if you want to keep it as close to the original as possible, use fresh breadcrumbs.
Fat:
- You need a lot of fat to fry these schnitzels, if that puts you off, you could try baking them like I did in the case of the oven baked schnitzels for burgers.
- I did baked two of the Wiener Schnitzel as well, just to see how it works, and it works (maybe a tad less crispy), if I ever make them again, I won’t bother with the frying anymore, even if that is the original recipe. I prefer to have less fat.
What to serve it with?
- You can serve the Austrian veal schnitzel with potato salad, boiled potatoes with parsley or fries.
- When it comes to salads, try a mache salad with a light vinaigrette or a simple cucumber salad.
- Don’t forget the lemon wedges and the ketchup and mayonnaise for the kids, especially if you are serving the Wiener schnitzel with fries.
More schnitzel recipes
Wiener Schnitzel
How to make the famous Wiener schnitzel, the classic Austrian schnitzel made from veal.
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Course:
Beef, Pork and Lamb
Cuisine:
Austrian
Prep Time:
20
minutes
Cook Time:
10
minutes
Total Time:
30
minutes
Servings:
4
Calories:
448
kcal
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Ingredients
-
▢
four large very thinly slice veal cutlet ( oregon eight modest one )
-
▢
fine sea salt and black pepper
-
▢
2-3 tablespoon general-purpose flour
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▢
two big testis
-
▢
one farseeing day-old baguet
operating room white bread
-
▢
vegetable anoint operating room embroider for electrocute
Instructions
-
Tenderize: Place the veal cutlets between two pieces of plastic foil and tenderize them gently using the bottom of a heavy saucepan. Sprinkle the cutlets with salt and pepper.
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Breading station: Place the flour on a large plate and beat the eggs very lightly in a shallow, large bowl. Remove and discard the crust of the baguette or bread. Cube the bread, place the cubes in the food processor, and process until you obtain breadcrumbs. Place them on a large plate as well.
-
Heat oil: Start heating the oil or lard in a large skillet. There should be enough fat inside for the schnitzels to be able to “swim.” Check the temperature by inserting the end of a toothpick in the fat; you should be able to see bubbles forming around the toothpick.
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Coat schnitzel with flour, shake to remove the excess, drag through the eggs, and coat with the breadcrumbs. Press only very lightly.
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Start frying immediately after coating. Fry shortly until both sides are crispy and golden brown. Remove from the skillet and place on a double layer of paper kitchen towels, which will absorb the excess fat. Do not place them on top of each other, or the coating will become soggy.
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Tip: Only start coating the next batch of schnitzels when the previous is almost done.
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Serve with potato salad or parsley potatoes, lemon wedges, and green salad.
Nutrition
Serving:
1
schnitzel
|
Calories:
448
kcal
|
Carbohydrates:
61
g
|
Protein:
21
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
8
g
|
Cholesterol:
138
mg
|
Sodium:
732
mg
|
Fiber:
3
g
|
Sugar:
5
g
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