Breaded Christmas Veal Schnitzel

1. Bought three large veal schnitzel from a butcher I trust and then prepared them at home. The first thing I did was put the schnitzel between two plastic sheets and then “knocked” it. You can beat the schnitzel thinner with a meat tenderizer or with a frying pan (with feeling). If you use the meat tenderizer, please do not work with the serrated side, as this would make the schnitzel harder in the cooking process by tearing the meat fibers. So no real pleasure.

Now prepare the Panierstrasse

1. Cut the old and already dried white bread into large cubes. Then off to the witcher. Process into crumbs. I almost always make my breadcrumbs myself and the effort is worth it. The breadcrumbs bought are usually too dry and / or stored for far too long. Now put the breadcrumbs in a bowl.
2. In the next step, whisk the two eggs together in a sufficiently large flat container. Important – do not whip like a scrambled egg because the egg white should still be recognizable (adhesive function). With the Christmas veal escalope, a little cream is also needed in this variant. If you like, you can add it or leave it out if you want.
3. The breading line is completed with a bowl of flour. Right at the beginning I add the spices to the flour – just mix with the flour. In this way I ensure that the spices can be tasted evenly with each schnitzel.
4. Note 5: Bread the schnitzel = first press in the flour / spice mixture from both sides – then place in the egg mixture and turn – and finally turn in the breadcrumbs .. I personally do it twice for each schnitzel – but that doesn’t necessarily have to be. I just like a lot of breading on the schnitzel 🙂

Now is fried

1. Heat the butter lard. Alternatively, of course, you can also use pork lard – just as you like 🙂 As soon as the schnitzel are all breaded, you should start frying immediately. Time lag is disadvantageous because the breading draws water. As a result, there are unpleasant splashes in the heated butter or lard and the desired crispness does not exactly meet the requirements.
2. In a high pan / or platter, always bring enough lard to the exact temperature of around 170 degrees for frying that you can bake the schnitzel in a FLOATING manner. A thermometer is not required to measure the temperature. They check by dipping a damp wooden skewer into the heated lard. If bubbles rise, yes – then the temperature is perfect.
3. Place the schnitzel in the pan and immediately start swirling the pan. If you do it this way, hot lard sloshes over the whole schnitzel and the breading doesn’t burn. Bake the schnitzel on both sides until golden. Don’t tan too much. Isolated darker areas (e.g. on the edge) are absolutely ok in my opinion. When the apparently optimal color has now been reached, remove the schnitzel and drain well on a plate with kitchen paper.
4. Potatoes tossed in butter (possibly also a green salad) and blue / red cabbage go well with the Christmas veal schnitzel. So arrange plates and put a piece of lemon down as a finish if you want.
5. Note 10: without cinnamon and cardamom it is a completely normal schnitzel.

Bon appetit and culinary greetings your Biggi ♥