Viennese Schnitzel

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Viennese Schnitzel

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Ingredients

MATERIALS FOR 2 PEOPLE
2 scallop calf beaten and minced
Sea salt
2 eggs
2 tbsp. light cream
flour fine
50 gr. dried bread brioche crumbled
corn oil and sesame oil
25 gr. clarified butter
FOR THE GARNISH
1 Lemon cut into wedges
  • Medium

Ingredients

  • MATERIALS FOR 2 PEOPLE

  • FOR THE GARNISH

Directions

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Viennese Schnitzel

The secrets of the authentic traditional recipe

vieneziko_snitsel_1
The Viennese palaces

The most famous traditional taste creation of Austrian cuisine is the Viennese Schnitzel, made from veal and more specifically from scallops, which is beaten rhythmically with mastery, with a special wooden tool. The wooden pestle is inherited from generation to generation.

The original schnitzel must be thin and have a diameter of 30cm. In the Austrian province they usually use pork because it is cheaper and easier to find. The schnitzel should be juicy and have this rustic pleasant taste.

The original coating sticks to the meat and is crispy. Its secret is that they do not use toast but fresh brioche bread that they crumble. Then put it in a paper-lined pan and bake it in a preheated oven at low temperature for 30 minutes until golden brown.

 

vieneziko_snitsel_4

Also the flour should be fine and the eggs fresh. Sometimes distinguished chefs add sour cream to the egg mixture. What is certain is that first they grind the schnitzel, pass it through the eggs and after 30 minutes they pass it to cover it from the toasted bread. The coating should stick to the meat and be crispy and tasty. The original recipe does not use spices because, as the Viennese say, “good schnitzel does not need intermediaries; it speaks for itself”, but in the province they put cayenne pepper in the flour and nutmeg in the eggs for a finer aroma.

Frying is another secret since it must be light. In the past, they used lard for a special taste.

Viennese Schnitzel

From the famous Salm Brau restaurant, next to the Vienna Palace

Steps

1
Done
30 minutes

To coat the schnitzel we use fresh brioche bread that we crumble. We put it in a pan lined with paper and we bake it in a well preheated oven at low temperature for 30 minutes until golden brown.

2
Done

We lightly beat the eggs with the cream in a wide, shallow bowl.

3
Done

We put a handful of flour on one plate and the crumbs on another plate.

4
Done

We heat the oil mixture in a large and deep pan and add a crumb to test the right temperature. Once it starts to fry, we dip the escalopes in the following order: first in the flour, then in the egg and finally in the toasted crumbs, making sure that they are evenly covered with each of the ingredients, but being careful not to press the crumbs hard.

5
Done

The frying is done in hot corn oil and the secret is the sesame oil that they use for a nice taste. Just before adding the schnitzel, we add a little butter and when it melts, the pan is ready to "embrace the schnitzel".

6
Done

Baking has its own secrets since first the edges of the schnitzel are "burned" with oil by shaking the pan and so the air is trapped and then we let the middle cook. As soon as one side gets a golden color, we immediately turn it with the tweezers on the other side.

7
Done

We wrap them quickly with kitchen paper and then serve them immediately hot with the lemon which gives a nice aroma and makes them lighter.

8
Done

Little secrets:

The schnitzel is served next to a potato salad with chopped pickled cucumber, chopped red onion and a little parsley or with a simple green salad with lemon oil sauce. If we serve it with fried egg, capers and sardines then they call it Schnitzel a la Holstein

TDriver

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Chicken pilaf Constantinople style
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Potato pie from Euboea
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Chicken pilaf Constantinople style
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Potato pie from Euboea

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