It is one of the most traditional Austrian representative dishes is wiener schnitzel which is traditionally made with veal. For your quick dinner serve with butter potatoes.
- 2 thin slices (about 150g each) veal topside
- 2 eggs, whisked
- 50g Austrian/German breadcrumbs (semmelbrösel) or fresh breadcrumbs
- clarified butter or sunflower oil, for frying
- 400g boiled potatoes
- a handful flat-leaf parsley, chopped
- lemon wedges, to serve
- lingonberry or cranberry compote, to serve
1. Put the slices of veal between two pieces of baking paper and use a meat hammer or rolling pin to gently tap out the meat until roughly ½cm thick.
2. Before seasoning, put a few drops of water on the meat – this will evaporate when you put the schnitzel in the hot oil and create the traditional bubbles that make the schnitzel so special. Season with salt and pepper on one side.
3. Cover a plate with the flour, whisk the eggs lightly in a wide, shallow bowl and tip the breadcrumbs into a shallow dish. Dip each slice of veal in the flour, covering it well. Transfer to the egg and leave it there for a minute, then remove and put it in the breadcrumbs. Don’t push
it too hard, the bread will stick on the schnitzel and if you push too much the breading will be too dense. Repeat with the other slice.
4. Heat 1cm of clarified butter or oil in a deep, wide frying pan over a medium-high heat (to about 150C) and fry each schnitzel on each side for 2-3 minutes until golden. While frying, use a spoon and cover the top side of the schnitzel with the hot butter or oil – this will make the breading golden and uniform.
5. Meanwhile, put the boiled potatoes in another frying pan with some more clarified butter and fry until crunchy, adding some parsley just before serving.
6. Take the schnitzels out of the pan and put them on kitchen paper to blot off the excess oil. Transfer to two plates and serve with the parsley potatoes, lemon wedges and a side of lingonberry or cranberry compote. Mahlzeit!