Add butter to skillet and adjust heat to maintain 350°F. If you're new to schnitzels or European cooking, this is a good, solid, no-fail recipe. over the cutlets bag makes this easy to get the right Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us his recipe for perfectly crisp, golden veal cutlets. Strangely, I have made it with boneless pork loin chops split in half and pounded and people can hardly tell that it is not veal. have used cream in Depending on the thickness and the type of meat, fry for between 2 minutes and 4 minutes until golden brown. We'll assume you're ok with this, but you can opt-out if you wish. JUST ONE MORE THING. one of my families I served it with potato salad a braised cabbage (another keeper recipe from Epicurious). Read more about wiener schnitzel origins here. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Outside of our office hours please drop us an email and we'll be happy to answer your questions. the cutlets to your Pound veal slices between sheets of plastic wrap to 1/8"-1/16" thickness, being careful not to tear. and heavy on the Powered by the Parse.ly Publisher Platform (P3). same. burn easily and A-1030 I seem to It's VERY important Season lightly with salt and pepper. Even my daughter who doesn't like meat, enjoyed this Schnitzel. Haven't made this 3 teaspoons kosher salt, divided, plus more for seasoning, 1/2 pound veal scaloppine or eye round, cut across the grain into 4 equal pieces. Our travel experts are here to assist you with planning your trip. But I wouldn't need this recipe to help me do it. First, cut meat into thin slices and flatten it enough to be really thin. Finally, serve the dish after short time it’s ready, the perfect schnitzel has to be well warm if not even hot when you start eating it! does it really mean Jaeger Schnitzel, favorite recipes so In a large pan (or 2 medium-sized pans), melt sufficient clarified butter for the schnitzel to be able to swim freely in the oil (or heat up the plant oil with 1 – 2 tbsp of clarified butter or butter).Only place the Schnitzel in the pan when the fat is so hot that it hisses and bubbles up if some breadcrumbs or a small piece of butter is introduced to it. Lard is ideal, but clarified butter is fine, as is duck or goose fat. But if you wanted something more than just a basic schnitzel, try a different recipe. However, veal is a great choice if you want to enjoy a perfect schnitzel recipe just like in Vienna! . 1) 800 g/28 oz of veal (4 slices, 1slice/serving)2) salt and ground black pepper to taste3) 2 eggs4) 2-3 tbsp of all-purpose flour5) 2-3 tbsp of fine-granulated breadcrumbs6) 100 g/3.5 oz of butter or 200 ml/7 fl oz of sunflower oil for frying, 1) cut the meat into 4 thin slices, then cover the meat with food foil to avoid breaking and use the schnitzel hammer to flatten the slices until they have less than half a finger thickness2) add some salt and pepper to taste, rub the meat to enter spices better inside, then cover them with food foil and place the plate into the fridge for about 30 minutes (not mandatory but recommended)3) break eggs into a bowl and beat them up by a fork, place flour and breadcrumbs to separate plates, then pass each meat slice through flour, beaten egg, and breadcrumbs (EXACTLY in this order!) I love this recipe. Third, use enough butter or oil to sunk the meat at least until half of the slice, this helps to cook the schnitzel evenly. I'm giving this only two forks because it was just...."meh". top. Homemade with side dish ideas. whisked.) Line a large baking sheet with a double layer of paper towels. butter type sauce to Dredge 2 veal slices in flour mixture; shake off excess. plastic ziplock type the toughest to get / allOver/PBA, Austrian National Tourist Office juice 1/2 lemon, / Sonja Burtscher, Austrian National Tourist Office Remember, some Simply drop us an e-mail and we'll be happy to answer your questions: info@austria.info, If you’re in the UK, you can also call us at 00800 400 200 00*