Wiener Schnitzel is a famous recipe from Austria and means a breadcrumbed and fried, thin veal scallop. As the name Wiener Schnitzel is protected, it has to be done with veal. As veal is quite expensive and not easily available in some countries, You can replace the veal by a pork escalope, but then You have to name Your dish Schnitzel Viennese style. Wiener Schnitzel is best served with potato side dishes, like French fries, potato wedges, roast potatoes or potato salad and a slice of lemon or lime, to squeeze over the golden crust.
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Image: Wiener Schnitzel, breadcrumbed and fried veal scallop
Photographer: Kitisak “Nat” Jaidee
Recipe: Wiener Schnitzel
4 veal scallops or pork scallops
freshly ground black pepper
a dash of cayenne pepper
oil or clarified butter to fry
slices of lemon or lime to garnish
Tenderize the meat with a steak hammer, until its nicely thin. Put the wheat flour on one plate, scramble the eggs with salt, pepper and cayenne pepper on a second plate and put the breadcrumbs on a third plate. Heat oil or clarified butter in a pan. Now take the cutlet to the wheat flower and press on lightly, the meat should be covered completely with flour. Next take the meat to the scrambled eggs
and then coat it with breadcrumbs. The oil should be hot now, so fry the schnitzel immediatly until the crust gets a golden colour. (If the oil isn´t hot enough, it will result in a fat soaked Wiener Schnitzel.) Let the breadcrumbed cutlets drain on a paper towel and serve with slices of lemon or lime
and a side dish to your choice.