Viennese Schnitzel: The authentic recipe

Do you think that you have eaten tasty schnitzel at home or in some restaurant? Then you probably haven’t tasted an original Viennese schnitzel! It is the absolute must dish in Vienna and it is made with veal escalope, battered and fried in hot oil & butter. It is worth mentioning that we find the recipe for the Viennese schnitzel in cook books dated as early as the 18th century! To our great delight, not only does it continue to be made today, but it is also the capstone of the city’s foods, satisfying thousands of palates daily. So, the time has come for you to learn all the secrets for preparing a delicious, fluffy Viennese Schnitzel..

? Level of Difficulty: Low
⏰ Time: 25’
?️ Serves: 3-4 persons

Enjoy the authentic recipe of the Viennese schnitzel

Ingredients ?:

8 veal escalope fillets in slices (around 100gr each)
4 fresh eggs
1 teacup of τριμμένη breadcrumbs
1 teacup all-purpose flour
300gr butter (150 fresh + 150 regular)
150gr peanut oil or corn oil
Salt/Pepper

For the Garnish:

Lemon slices
1 bunch of parsley

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Execution ?:

1) In a bowl, softly whisk the eggs.
2) Pour the flour and breadcrumbs in two separate deep plates.
3) Season the fillets with salt and pepper on both sides, dip them in the flour, then the eggs and, finally, the breadcrumbs (on both sides).
4) Warm the butter and oil in a large pan (necessary to keep the fat hot throughout the whole frying process) and fry the schnitzels on both sides until they develop a golden surface (1-2 minutes on each side, depending on your stove).
5) Take the schnitzels out of the pan and lay them on some absorbent kitchen towels.
6) Then fry the parsley in the already hot oil for 1 minute.
7) Place the schnitzels on a plate and serve them garnished with parsley, lemon slices and accompanied by some home-made mashed potatoes (not powder)!❗Important: a) Ask the butcher to cut the fillets for you when you are there (You will taste a completely different meal). b) The use of butter is necessary in order for the schnitzel to get its characteristic flavor and color that make it stand out! c) The fried parsley garnish ties perfectly with the Viennese schnitzel.

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Extra Tips:

?If you whisk the eggs too much they will get diluted, which we do not want.
? Make sure the pan is pretty large and shallow (Do not use a deep pan).
? The breadcrumbs must be very well crumbled and of very good quality.
? The real Viennese schnitzel is always cooked in a pan, never in a deep fryer.
? During the frying process, the schnitzel should be always covered in oil, so that it becomes fluffy.? If you like the taste of mustard, you can smear both sides of the fillet with a small brush, before you dip it in the flour.
? Ask the butcher to beat the fillets for you, so that they are all equally thick (3-4 mm) and be fried in the same time.
? Do not go for the pre-packaged Schnitzels in the freezers of supermarkets. The Viennese schnitzel should have your personal sign from start to end.
? The parsley should be completely dry before you dip it in the oil, otherwise bits of fat will be flying all over the place.