Wiener Schnitzel
Veal beaten to three millimetres, crumbed and fried in plenty of fat until the coating puffs away.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Beat the meat between two sheets of film to three millimetres. Use the flat side of the mallet, not the toothed one: teeth tear the fibres.
Beat the eggs to an even liquid without foam. Salt the meat and coat it in flour, then egg, then crumbs.
Do not press the crumbs on. The coating has to sit loosely; only then will it lift and puff.
Heat a centimetre of fat to 170 °C and lower the schnitzel in. Fry two minutes, swirling the pan the whole time so fat washes over the top.
Turn it and give it ninety seconds more, to gold. Drain on a rack and serve immediately with a wedge of lemon.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Kobako · CC BY-SA 2.5