The real Wiener Schnitzel

Ingredients for 2 servings:

• 2 thin veal escalopes
• 10 tbsp breadcrumbs (tastes vary)
• 10 tbsp flour
• 2 egg yolks
• 1 egg(s)
• 1 liter sunflower oil
• 1 tsp, heaped paprika powder, hot
• 1 tsp, levelled pepper, white
• 1 tsp, leveled salt
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

betrayed by a Viennese celebrity chef

Wiener Schnitzel has always been a bit of a mystery to me. I’ve never been able to get it the way the Austrians prepare it in Germany. Pour plenty of oil into a deep pan (at least 1 liter of oil). Have the butcher slice the schnitzels as thinly as possible. Don’t “smash” the schnitzels by pounding them (as is common in Germany). The schnitzels should retain as much of their meat structure as possible, so have them sliced ​​as thinly as possible. If the butcher has cut the slices too thick, flatten them with the back of a knife, but never pound them! This destroys the meat’s structure and affects the flavor and perceived firmness. Put flour on one plate, breadcrumbs on another plate, and mix in pepper, salt, a pinch of sugar, and paprika. Put the egg or the egg-yolk mixture on a plate. Set aside a separate plate for the breaded schnitzels and a separate plate for the fried schnitzels. Heat the oil. Remove any tendons and fat from the schnitzels. Then coat them in the flour. Make sure the entire surface of the schnitzel is covered with flour. Then dip it in the egg mixture until the entire surface is coated. Then coat it with breadcrumbs. Tip: Cold water quickly and easily cleans egg-flour-sticky hands before you start breading. The finished breaded schnitzels should never touch the bottom of the pan during frying. The schnitzels must be constantly “laundered” with hot oil. This means you have to stand there and constantly ladle hot oil over the schnitzels floating on the surface. The better and more often you do this, the more characteristic air bubbles will form on the Wiener Schnitzel. The schnitzels are done when the chef is satisfied with the degree of browning. The schnitzels are “done” before the breading anyway, so their appearance is more important for when you remove them from the pan. They should be golden yellow, crispy, and tender.