John Myers
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Original Wiener Schnitzel with Rösti (Christian Häckl)
The perfect original wiener schnitzel with rösti (christian häckl) recipe with a picture and simple step-by-step instructions.
cutlet
- 800 g Veal schnitzel
- 2 piece Eggs
- 1 pinch Salt and pepper
- 1 pinch Paprika powder
- 2 tbsp Flour
- 1 tbsp Clarified butter
- 250 g Canned lingonberry
- 2 piece Lemon
- 1 packet Breadcrumbs
Hash browns
- 1 kg Waxy potatoes
- 1 pinch Salt
- 1 tbsp Clarified butter
- 0,5 tbsp Butter
Veal schnitzel
- Have the veal schnitzel thinly cut by the butcher and ideally also knock there.
- Lightly beat the eggs in a shallow bowl and season with salt, pepper and paprika.
- Then turn the meat in flour, pull through the egg and finally turn in breadcrumbs. Fry the breaded schnitzel quickly in a lot of clarified butter until they are golden yellow. Serve with cranberries and a lemon wedge each.
Hash browns
- For the rösti, put the potatoes in boiling, salted water for only 10-12 minutes – then peel and grate. Salt the mixture.
- Preheat a pan with a little clarified butter and then add the grated potatoes – turn the mixture once, add a little more butter and serve crispy. A small salad goes well with it.
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