Super Schnitzel Recipe
Tuesday, December 12, 2017
The chefs at Mooser Hotel's award-winning restaurant share their recipe for Wiener Schnitzel, one of Austria's national dishes and the perfect way to satisfy a hunger made in the mountains...
INGREDIENTS
- 4 - Veal Cutlets (90g each)
- 2 - Eggs
- 100g - Bread Crumbs (very fine)
- 50g - Flour (fine)
- 150ml - Butter
- 50g - Vegetable Oil (or Peanut Oil)
- 0.5g - Salt
- 0.5 - Lemon Slices (and Fried Parsley for garnish)
METHOD
- 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.
TIP
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.
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