Mini-Schnitzel nach Wiener Art

Page 75

Cuisine: German/Austrian/Swiss | Course Type: Main Courses

(1 review)

Tags: veal pork schnitzel breaded

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This is the way I usually make Schnitzels, though I sometimes coat them first in milk - I think it gives a nices flavour and texture, DB doesn't think so. Then there is some general disagreement over the fact whether the coating should be lightly pressed onto the Schnitzel or not: I usually don't as the panade is supposed to stay light and fluffy around the meat and not stick to it; additionally it might make the panade 'wet'.

This recipe doesn't use lard, as is generally recommended, but uses oil and only adds a piece of butter at the very end. Unfortunately, it doesn't give any indication to the frying temperature you should use, which I find is the most tricky part of the whole dish, as you'll need a high temperature to get a crisp crust, but don't want to dry out the meat either. One thing I defintely wouldn't do is pack it for a picknick - you will undoubtedly loose any crisy crust if it ever was crisp, and additionally: a hot, crispy schnitzel is absolutely irresistible.

Serve with buttered, parsleyed potatoes and a lemon wedge, or with potato salad as recommended in this recipe.

(edited 21st June 2012) (0) comment (0) useful  

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