The original from Vienna is made from veal. Schnitzel “Wiener Art”, as found on many menus, consists of the less expensive pork. In any case, it is popular with young and old.
- 4 veal cutlets (from the topside), salted, peppered
- 100 g flour
- 2 eggs, beaten
- 200 g LEIMER breadcrumbs
- 200 g concentrated butter for the pan
- 1 lemon
Season the meat on both sides. Then turn it over first in flour, then in beaten egg, at last in breadcrumbs. Fry the coated cutlets at moderate heat on both sides in plenty of concentrated butter until they are golden yellow. In doing so, shake the pan frequently and let some concentrated butter flow across the cutlets so that the coating raises like a fluffy soufflé. Garnish the crisply coated schnitzel with lemon wedges or lemon slices.
- Why not also try LEIMER Golden Breadcrumbs for a particularly golden-brown coating.
- Fry the cutlets directly after coating. Only in this way does the coating become nicely crispy.
- Chicken cutlets as well as turkey hen cutlets can be coated in the same manner. The meat should in any case be cut or flattened thinly and evenly.
- You can replace one third of the concentrated butter with mild plant oil.
- Original Viennese Schnitzel are not deep-fried, but anyway, you should not save on dripping. After frying, let the finished schnitzel rather drip off on kitchen paper.
- Serve with fresh mixed salad or warm potato salad.