in Recipes

Alberto's Wiener Schnitzel

updated

Spread the love

Ingredients for 4 servings:

  • 4 veal schnitzels
  • 2 eggs
  • Flour, for dusting
  • Clarified butter, for frying
  • breadcrumbs
  • Salt
  • lemon(s)
  • anchovy fillet(s)
  • capers

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

according to Viennese tradition

Lightly pound the well-aged veal escalopes until flat, season with salt, and evenly coat with flour. Beat the eggs with a fork. Dip the floured escalopes evenly in the flour and immediately coat them generously with breadcrumbs (do not press the breading down). Fry them in clarified butter at just under 170°C (350°F), stirring frequently. Pour a spoonful of lard over the top. Once the underside is golden brown, turn the escalope over and let it brown on the underside as well. Garnish with a slice of lemon and the classic “Viennese garnish.” Serve traditionally with potato salad.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Alberto's Risoni

Pumpkin seed liqueur