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Veal Wiener Schnitzel
5
(1)
Under an hour
Gurkerl Küche
Der Inbegriff der österreichischen Küche: Ein hauchdünn geklopftes Kalbsschnitzel in einer goldgelben, welligen Panier, die beim Hineinbeißen herrlich knuspert. In reichlich Butterschmalz herausgebacken, entfaltet das zarte Fleisch sein volles Aroma. Ein Klassiker, der Herz und Seele wärmt – am besten serviert mit einer Zitronenspalte und klassischen Petersilerdäpfeln.
Preparation method
Preparation & Breading
Carefully pound the veal cutlets under cling film with the flat side of a meat tenderizer to about 4 mm thickness. Work the meat from the center outwards.
Season the schnitzels evenly with salt on both sides.
Prepare a classic breading station: Place a plate with plain flour, one with the whisked eggs (lightly beaten with a fork), and one with breadcrumbs.
Chef's tip
Be sure to use clarified butter for the authentic nutty taste. The schnitzel should 'swim' in the fat, but not drown in it.
Ingredients
Nutritional values
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