THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Wiener Schnitzel – Crispy Viennese cutlets
Description
Golden, crispy on the outside and tender on the inside, Viennese schnitzel is one of the great classics of Austrian cuisine. Here at home, it’s always a huge hit, particularly with my in-laws, for whom I prepare a big lunch once a year.
Traditionally, a proper Wiener Schnitzel is made with veal. Personally, I often prefer to use pork, as I find it juicier. It’s also a more economical option, which is particularly useful when you’re entertaining a large group.
In Austria, schnitzels are traditionally pan-fried in a generous amount of fat. But when I have to make around thirty of them, as I did at our last family lunch, I much prefer to use a deep-fat fryer. The temperature stays constant and it’s much easier to control the cooking process.
Ingredients
Instructions
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Preparing the cutlets
- 1. If necessary, trim any excess fat from the cutlets, then gently flatten them with a meat mallet until they are very thin and of an even thickness.
- 2. Prepare three deep plates:
- o The first one with the flour.
- o The second one with the beaten eggs.
- o The third one, with breadcrumbs mixed with herb-flavoured salt, pepper and herbes de Provence.
- 3. Dip each cutlet first in the flour, shaking off any excess, then in the beaten eggs and finally in the breadcrumbs. Make sure the entire surface is well coated, without pressing the breadcrumb coating down too firmly, so that it can puff up slightly during cooking.
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Deep-frying – my favourite method
- 1. Heat the peanut oil in the deep-fat fryer to around 170 °C.
- 2. Place the cutlets in the hot oil in small batches, taking care not to overfill the deep-fat fryer.
- 3. Fry until the schnitzels are golden brown and crispy. Turn them over if necessary to ensure they brown evenly. Cooking time depends on their thickness and the deep-fat fryer used.
- 4. Remove the cutlets and place them on kitchen paper to remove any excess fat.
- 5. Serve piping hot, accompanied by lemon wedges.
-
Traditional pan-frying
- 1. Heat a generous amount of oil and clarified butter in a large frying pan to around 160–170 °C. The cutlets must be able to cook in enough fat without sticking to the bottom.
- 2. Gently place the cutlets in the frying pan and brown them on both sides, for about 3 to 5 minutes per side, depending on their thickness.
- 3. Whilst frying, gently shake the pan so that the hot fat coats the breadcrumb coating. This is what gives the Wiener Schnitzel its characteristic slightly puffed crust.
- 4. Remove the cutlets, leave them to drain on kitchen paper and serve immediately.
Note
My tips for stress-free entertaining
Prepare the schnitzels the day before
When I’m having a lot of guests, I always prepare the cutlets the day before.
Once they’ve been breaded, I arrange them in a large dish in a single layer, then cover them with a sheet of baking paper before adding another layer of cutlets. I carry on like this until all the cutlets have been breaded.
Baking paper stops them from sticking to one another and makes it easy to remove them the next day.
I then carefully cover the dish with cling film and keep it in the fridge until I’m ready to cook it.
Cook the cutlets once the guests have arrived
I never cook my schnitzels several hours in advance. They might dry out and lose their crispiness.
So I start cooking once the guests have already arrived.
For four or six people, it’s relatively quick. However, if you’re making around thirty schnitzels, you’ll need to allow more time!
That is precisely why I prefer the deep-fat fryer to a frying pan. The temperature is more consistent and I don’t have to keep a constant eye on the oil to stop it from burning. For large gatherings, two deep-fat fryers are ideal.
Keep the schnitzels warm
As they cook, I place the schnitzels in a large metal dish lined with kitchen paper.
I arrange them in a single layer, then add some kitchen paper before laying out the next ones. This helps to absorb some of the excess fat.
I then place the dish in an oven preheated to 90 °C to keep them warm whilst I finish the other batches.
This method works really well for me and means I can serve everyone at the same time, without having to stay in the kitchen during the meal.
However, you should avoid keeping the food warm for longer than necessary, in order to best preserve the tenderness of the meat and the crispiness of the breadcrumb coating.
What should you serve with Wiener Schnitzel?
In Austria, they are often served with potato salad, cucumber salad and tomato salad, lemon wedges and, sometimes, lingonberry jam.
For our last family lunch, I made an Austrian potato salad garnished with thin slices of cucumber and fresh chives.
And to round off this meal with an Austrian flavour, what could be better than a genuine Sachertorte served with whipped cream?
One last piece of advice
Wiener Schnitzel is a relatively inexpensive, hearty dish that almost everyone enjoys. It takes a bit of effort to make, but much of it can be prepared in advance.
For a family of four, this is a perfectly affordable meal, even on a weekday. For a large family gathering, you just need to plan ahead and allow enough time for cooking.
And if you have a few schnitzels left over, don’t throw them away! They’re delicious cold the next day, tucked into a bread roll with a nice tartar sauce.
