Original Viennese Schnitzel

Ingredients for 4 servings:

• 4 veal escalopes (200 g each) from the nut or shell
• 3 tbsp Flour, smooth
• 5 tbsp breadcrumbs
• 2 eggs, beaten
• Salt
• Lard, possibly clarified butter or oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Pound the schnitzel thinly (about 3 mm) with a flattening iron and lightly score the thin skin edges (to prevent the meat from curling). Then salt both sides, dip both sides in flour, and then in the egg. Cover with breadcrumbs and press down lightly, then tap off the excess fat and fry in a pan with plenty of fat until golden brown. Traditionally, the original Wiener Schnitzel is served “dry,” with a sprig of parsley and a lemon wedge. Serve as a side dish: potato salad. INFO: Originally, the schnitzel was fried in a large amount of lard in an iron pan. If you repeatedly pour hot fat over the schnitzel, the breading will develop ripples, “souffléing” (this is how it is served in Viennese restaurants). Outside of Vienna, it can only be called “Wiener Schnitzel” if it is made with veal; otherwise, it must be called “Wiener-style schnitzel” or “baked pork schnitzel.” Serving a lemon wedge with it is simply a very bad habit, widespread (but it looks good), to sprinkle a delicious schnitzel with sour drops. This may have once been used to mask the taste of old fat or slightly rotten meat. Although it’s not original, schnitzel is often served with potato salad with mayonnaise, leaf salad, parsley potatoes, or rice (mixed vegetable rice, curry rice), and a green salad. Tip: I NEVER salt the meat; I season the eggs instead. I add salt and pepper, and often finely chopped or ground herbs as well. Whisk the leftover flour, egg, and breadcrumbs with a little milk, season, and fry in the fat. This makes a great soup garnish (I prefer it this way). You can also strain the lard through a fine wire sieve and use it as a spread. It has the typical schnitzel flavor (my kids love this).