18.10.2023
Wiener Schnitzel with parsley potatoes
Ingredients
for portions
| 12 small ones | Potatoes, waxy |
| 4 | Veal schnitzel |
| 2 | Owner) |
| Salt | |
| 1 THE | Cream, whipped |
| Flour, smooth | |
| Breadcrumbs | |
| n. B. | Corn kernels |
| 2 TL | lard |
| 4 THE | Parsley, coarsely chopped |
| Butter |
Working time approx. 30 minutesCooking/baking time approx. 30 minutesTotal time approx. 1 hourBoil potatoes, peel and set aside.
Wash the schnitzels and pat dry.
Then cover with cling film and pat gently.
The fiber of the meat must not tear and the schnitzels should be between 3 and a maximum of 5 mm thick.
Cut the edges so that the schnitzels don’t roll up later.
Lightly salt and pepper on both sides.
Salt the eggs generously, beat them with a fork together with a tablespoon of whipped cream, but do not mix them, so the yolks and whites should not be completely mixed.
Then turn the schnitzels in flour, press them lightly and then dip them in the egg.
It is best to put the crumbs in a deep dish, place the schnitzels on top, then cover them from the side with the crumbs and press them down very lightly.
Turn over and repeat the whole thing.
Pour about 2 – 3 cm of corn oil into a heavy iron pan and heat it together with the two teaspoons of lard (this makes the schnitzel taste as if it had been fried in lard, as was customary in the past).
Then place the schnitzels in the hot fat and fry until golden on both sides.
Important: The schnitzels must be put in the fat immediately after breading.
There has to be enough fat in the pan for the schnitzels to float.
Swirl the pan slightly while baking so that the breading lifts off the meat and creates waves.
Halve the potatoes, foam plenty of butter in a pan and briefly toss the potatoes in it.
However, the potatoes must not fry and become brown.
Salt and sprinkle with coarsely chopped parsley – remove from the heat immediately.
Arrange the schnitzels on a plate together with the potatoes and place a lemon wedge on a lettuce leaf next to them.
In many Viennese restaurants, lingonberry jam is served with the veal schnitzel – it tastes very good.
Good schnitzels are not as easy to make as you think.
Under no circumstances should you beat them too hard, otherwise they will become dry.
After breading, don’t leave it lying around, never skimp on the fat and keep moving the schnitzel while baking, otherwise the breading will stick to the meat.
Always salt the egg more than the meat, I use a whole teaspoon for the eggs.