For the traditional Wiener Schnitzel, the Viennese normally
use veal, and lard to fry it. But you can also use pork, chicken
or turkey and oil to fry it. It will taste just as delicious
either way!
Wiener
Schnitzel
Ingredients
four escalopes of around 120 grams each
To apply the Breadcrumbs:
flour
2 eggs
breadcrumbs
salt / pepper
oil or lard for frying
Recipe
The escalopes will need to be pounded until the meat
is around a 1/4 of an inch thick. Make sure to trim the edges
of the meat carefully.
Lightly season the escalopes with salt and pepper. You will
need three shallow bowls - 1 for the eggs, 1 for flour and
1 for breadcrubs. Dip the escalopes in the flour first, then
in the whisked egg and then in the breadcrumbs. Be careful
to ensure that the the entire escalope is completely covered
with the breadcrumbs.
Place the escalopes in a hot frying pan, the oil in the pan
should be deep enough that the schnitzel's float whilst cooking.
Cooking time should not be more than 4 minutes for each side.
Remember to serve hot with fresh lemon and potato salad Viennese
style!
