The Wiener Schnitzel - Viennese recipe | VIENNA/NOW Foodtrip

The Wiener Schnitzel - a breaded and fried veal escalope. Recipes for this delicacy can be found in Viennese cook books dating back to the 18th century. Today it is the Austrian national dish par excellence, world famous and always delicious.

#Vienna #WienerSchnitzel #Nationaldish #VienneseRecipes #ViennaFoodtrip

Recipe
Serves: 4

Ingredients:

8 veal cutlets about 90 g (0,2 lb) each
4 eggs
200 g (1 cup) breadcrumbs, very fine
100 g (1 cup) flour, fine
300 ml (0,5 pt) butter
100 ml (0,2 pt) vegetable or peanut oil
salt
lemon slices and fried parsley for garnish

Preparation:

Tenderize the veal to about 2 - 4mm, and salt on both sides. On a flat plate, stir the eggs briefly with a fork. (The egg becomes too thin if you beat it too much). Lightly coat the cutlets in flour then dip into the egg, and finally, coat in breadcrumbs.

Heat the butter and oil in a large pan (allow the fat to get very hot) and fry the schnitzels until golden brown on both sides. Make sure to toss the pan regularly so that the schnitzels are surrounded by oil and the crumbing becomes "fluffy".

Remove, and drain on kitchen paper. Fry the parsley in the remaining oil and drain. Place the schnitzels on a warmed plate and serve garnished with parsley and slices of lemon.

Tips: Make sure to use high-quality, very fine breadcrumbs. Genuine Wiener schnitzels need to be fried in a frying pan, not in a deep fryer. Also, the use of butter is essential to give the schnitzels a typical "nutty" taste.

Suggested side dishes: Parsley-tossed potatoes and salad (cucumber, tomato, potato or lettuce)

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Credits:
Idea & Concept: Vienna Touristboard
Director: Christian Gstöttner
Camera: Georg Weiss / David Moser
Editing, Animation: Matthias Kohlhuber / Bernd Schmid
Set Styling: Miriam Eberhard

Produced by OBSCURA / Die Kreativwerkstatt

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[humungushumungus]

The key here is hot fat(butter), the schnitzel is deep fried not sautéed, it gets crispy on both sides, and absorbs very little butter, when cooked at proper temperature. If it’s too little butter, and not hot enough, it becomes a greasy mess, If too hot, it burns, after couple practices it should be good to go. Nice video.

[KingNectuluh]

Great Video. This is inspiring me to make even more recipe videos to share with the new generations that barely cook their own dinners anymore. Please feel free to check out my other recipes when you have time.

[BooSufarstar]

3 eggs for one snitzel and 300grams of butter, my brain hurts

[mj]

How do you get the schnitzel to puff up?