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Breaded Fried Meat Pancakes | Crispy & Juicy
(0)
50 min
Under an hour
Gurkerl Küche
Klassiker der Wiener Wirtshausküche: Hauchdünne Palatschinken, gefüllt mit saftig gewürztem Faschierten, in knuspriger Semmelbrösel-Panier im Butterschmalz goldbraun herausgebacken und im Backrohr perfekt vollendet.
Preparation method
Preparing the pancakes
For the batter, whisk together the smooth wheat flour, whole milk, 2 eggs, and a pinch of salt until smooth and lump-free. Let the pancake batter rest for about 15 minutes.
Heat a little clarified butter in a shallow pan and fry thin, golden-yellow pancakes one by one. Set aside on a plate.
Preparing the minced meat filling & filling
Finely chop the onion and garlic. Wash and finely chop the parsley and marjoram. Heat a little clarified butter in a pan and sauté the onion and garlic until translucent.
Chef's tip
When rolling up, fold the edges of the pancakes inward by about 1–2 cm before rolling. This ensures the juicy minced meat filling stays securely enclosed during breading and frying.
For an especially light and fluffy breading, you can add a small splash of milk or sparkling mineral water to the beaten eggs.
Ingredients
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