Photo: Food & Photo
That's how it always works!
Wiener schnitzel recipe with delicious guarantee! A real Wiener Schnitzel is a treat. We have 5 professional tips with which the perfect schnitzel always succeeds.
TV-cook Sybille Schönberger tells us, how it becomes especially tender and aromatic.
But first the recipe!
ingredients for 4 persons
- 4 thin veal schnitzel (about 150 grams)
- 2 eggs
- 1 tbsp whipped cream or milk
- salt and pepper
- 100 g of flour
- 100 g breadcrumbs
- 100 g of butter lard
steps
- Dab shavings dry and tap flat
- Whisk eggs, cream, salt and pepper with a fork
- Turn the schnitzel first in flour, then in the egg-cream mixture and then in breadcrumbs
- Heat 50 g butter in two large pans
- Fry two slices in each side for 2-3 minutes
- Serve immediately
And here are the professional tips
1. The right fat
Only fry schnitzel in highly heatable fats and oils, such as palm fat or lard. Butterschmalzz. B. is very well suited for breaded and ensures a rounded aroma here.
2. Wait a minute
After roasting, let the meat spread in the pan for 5 min. So it gets even juicier! You can also keep it warm in the oven at 50 ° C, if still a sauce is to be prepared.
3. Homemade breadcrumbs
Made easy: Put stale rolls or white bread in a blender and process them into fine bread crumbs.
4. The right temperature
Schnitzel should bake well hot. Ideally at about 170 ° C. First heat the pan, then add oil or fat and fry the meat slightly sizzling.
5. Work quickly
Roast the schnitzel immediately after breading. So the bread crumbs can not absorb water and the shell is wonderfully crispy.
