John Myers
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Original Wiener Schnitzel with Potato and Lamb’s Lettuce
The perfect original wiener schnitzel with potato and lamb’s lettuce recipe with a picture and simple step-by-step instructions.
For the schnitzel:
- 5 Pc. Veal schnitzel
- Salt
- 4 Pc. Eggs
- 1 shot Milk
- 200 g Flour
- 250 g Breadcrumbs
- 400 g Clarified butter
- 1 Pc. Lemon
- 4 Pc. Anchovies (anchovies)
- 50 g Capers
For the salad:
- 750 g Potatoes
- Salt
- 200 ml Vinegar
- 200 ml Oil
- 1 Pc. Vegetable onion
- 250 g Lamb’S lettuce
- 150 g Bacon cubes
- 2 Pc. Pear
- 1 shot Balsamic vinegar
- 1 shot Olive oil
- 1 shot Cranberry juice
- Have the butcher cut beautiful veal escalopes from the upper shell and cut them lightly at the edges. Cover the schnitzel with cling film and pound gently. The strength of the schnitzel is individually tailored to personal taste, but normally measures approx. 6 mm. Salt the schnitzel evenly on both sides.
- Now prepare three stations, a plate with 4 eggs, bubbled with a little salt and milk, a plate with flour and one with breadcrumbs. It is best to buy this in Austria, because they really come from rolls. In Germany you can only get breadcrumbs. That is actually too fine, the “wave” on the schnitzel does not come out.
- Turn the veal schnitzel on both sides in the flour, pull through the eggs and then turn in breadcrumbs. Gently shake off the schnitzel and remove any excess crumbs. Then heat plenty of clarified butter in a suitable pan about 2 – 3 cm high. Place the schnitzel in the hot fat and brown while rocking the pan repeatedly. I only turn the schnitzel once, the temperature of the clarified butter should not exceed 180 degrees, otherwise the schnitzel will brown too quickly. Then carefully turn with a meat fork and finish baking from the other side. Lift out of the pan with a baking shovel.
- Drain the schnitzel, dab off the excess fat with kitchen paper and serve with a lemon wedge (removes the lard taste) and a rolled anchovy garnished with capers.
- There is also potato salad, dressing with vinegar and oil, salt and a little vegetable onion. If you like it hearty, you can also use normal onions.
- Special recipe of the Vogerl (field) salad: Wash well and dress with roasted bacon cubes, fresh, diced (Abate) pear, good balsamic olive oil and cranberry syrup.
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