How to make Viennese Schnitzel

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I have been craving Viennese Schnitzel since I saw it on my friend’s Ginger’s blog Ginger & Bread. What stopped me from making Viennese Schnitzel until now was that I never came across any veal in the British supermarkets. Here it is sometimes still seen as unethical to eat veal, but as I read in a recent Telegraph article, the animal welfare issue has significantly improved since the 1980s.

You can use a different meat for this recipe but you cannot call it Viennese Schnitzel unless it’s made from veal.  This has actually been specified by the German and Austrian Food Committees. If pork is used it can only be called something like “Viennese Style Pork Schnitzel). If you are still not convinced check out my Turkey Schnitzel recipe as an alternative.

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When I visit a restaurant in England I often have to choose  between the Beef Burger and Chips (which I know I cannot go too wrong with) and some other dish that I am not sure I will like. When I go into a restaurant in Germany I tend to be faced between the choice of Wiener Schnitzel and Pommes (Chips) or another dish. So its needless to say that I LOOOOOVE Viennese Schnitzel.

After Tesco and Sainsburys meat department let me down, Ginger mentioned to me that I should try my local butcher which I did! I was delighted to find out that the Robson’s Butcher on Hampton Hill High Street sold me to two large veal escalopes. They even tenderised them for me in store. I was so excited all day after that purchase that I could not wait to get home and start cooking my Viennese Schnitzel!!!

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What side dish to have with Viennese Schnitzel?

The possibilities are endless. As you can see from the picture this time I had it with some Bratkatoffeln, which are German home fries. However a very popular choice is to eat it with chips/fries. Green Salad is also very refreshing or German Potato Salad . In my family we make a cold Schnitzel Sandwich with the leftovers. Make your that you drizzle some fresh lemon juice on top. It’s just tastes heavenly!

How to make Viennese Schnitzel?

It’s super easy! All you need is some flour, eggs, a table spoon of cream (optional) and some breadcrumbs. So if you managed to get hold of some veal, there is no reason not to try!

How to make Viennese Schnitzel
 
Prep time
Cook time
Total time
 
Author:
Cuisine: German
Serves: 2
Ingredients
  • 2 veal escalopes (about 150 g)
  • 1 table spoon double cream
  • 1 medium egg
  • 50 g plain flour
  • 100 g breadcrumbs
  • 100 g butter
  • 1 lemon
  • salt and pepper to taste
Instructions
  1. If your butcher has not done it for you, place both escalopes between some cling film and tenderise them until flat.
  2. Mix together the egg and cream until a smooth and place into a large shallow bowl.
  3. Place the flour and breadcrumbs into a large bowl each.
  4. Now quickly turn one escalope in the egg mixture, then turn it in flour mixture.
  5. Shake of the surplus flour and finally turn the escalope in the breadcrumbs.
  6. Now heat up the butter in a large pan and fry the Schnitzel on both sides for about 4 minutes each.
  7. Repeat with the other escalope and serve with Bratkatoffeln and lemon slices to drizzle on top.

 

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