Wiener Schnitzel "FLORIANA"

Ingredients for 4 servings:

• 4 veal escalopes
• 350 g breadcrumbs
• 50 g Parmesan, freshly grated
• 4 eggs
• salt and pepper
• paprika
• oregano
• 3 cloves garlic, halved
• Clarified butter
• 1 lemon(s)
• 1 tbsp tomato paste
• 100 ml red wine
• 100 ml broth
• 1 tsp mustard, grainy
• 100 ml cream
• 1 tbsp crème fraîche
• 2 spring onions, cut into rolls
• ½ tsp peppercorns, green
• Parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

the best Wiener Schnitzel in a version with sauce!

Pound the schnitzels very flat on both sides with a meat tenderizer, pat dry, and then season well on both sides with salt (not too little, so they don’t become too bland), pepper, paprika, and oregano. It’s best to cut the schnitzels into 3 pieces each for space and frying convenience. Mix the breadcrumbs with the Parmesan cheese, then dip the meat first in the beaten egg, then coat it in the breadcrumb-Parmesan mixture, pressing the coating firmly (!) in. Meanwhile, gradually heat a generous amount of clarified butter in a large pan along with a couple of garlic halves; the schnitzels should be practically covered in fat. The garlic quickly turns black, so it’s important to remove it from the pan and replace it in good time, as otherwise the fat will have a burnt aftertaste instead of a delicate garlicky aroma. Fry the schnitzels in it until golden brown. Remove the schnitzels from the pan and set aside. Drain the remaining clarified butter in the pan and add the tomato paste to the roasting residue and fry until browned. Deglaze with red wine and stock and reduce the sauce while stirring. Next, add the cream, mustard, and crème fraîche, bring the sauce back to a boil, season with salt and pepper, and simmer for a little longer. Finally, add the green pepper and spring onions. Briefly return the schnitzel to the hot oil to reheat, garnish with the lemon slices and parsley, and serve with the sauce. This goes well with potato wedges, fried potatoes, French fries, and spaetzle, which are also delicious – all homemade, of course. As a drink, there’s really no substitute for a beer!