Saturday, 25 June 2016

Wiener Schnitzel

Wiener Schnitzel is a very thin, breaded and pan fried cutlet made from vealIt is one of the best known specialities of Viennese cuisine. The Wiener Schnitzel (or Viennese schnitzel) is a national dish of Austria.
Wiener Schnitzel  


Chicken Breast (escalopes) -1 Kg
Eggs - 2
Double cream - 2 table spoon
Flour (to coat)
White breadcrumbs - 50 g dried 
Vegetable oil (to fry)
Clarified butter or ghee - 25 g
Lemon (cut into wedges, to serve) - 1
Pepper (to taste)
Salt (to taste)

Wiener Schnitzel

  1. Put escalopes between two pieces of plastic wrap on a chopping board and beat out with a rolling pin as thinly as you can without making holes in it. 
  2. Season both sides well. Repeat with the other.
  3. Beat the eggs lightly with the cream in a wide, shallow bowl. 
  4. Put a good handful of flour on a plate.
  5. Put the breadcrumbs on to another plate.
  6. Dip the escalopes in turn in the flour, egg and lastly the breadcrumbs, making sure they're evenly covered with each layer, but being careful not to press them into the breadcrumbs too hard.
  7. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
  8. Heat oil in a deep, wide frying pan until a breadcrumb sizzles and quickly browns. 
  9. Add the butter to the pan and once foaming, drop in the escalopes.
  10. Cook until golden brown on the bottom, swirling the pan constantly to cascade oil over the top.
  11. Turn over and repeat – once both sides are golden (a matter of minutes), the schnitzel are ready.
  12. Blot quickly with kitchen paper and then serve immediately with lemon to squeeze over.

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