MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
Viennese Escalope
Description
The Wiener Schnitzel is a great Austrian classic that can be found in every Gasthaus from Lake Constance to Burgenland. It has its fans here too, with even the fussiest of eaters asking for more! Veal is the traditional version, but schnitzel also works perfectly with pork, turkey or chicken. Serve it with Austrian-style potato salad, ripe tomatoes or cucumber vinaigrette for a tasty summer dish.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Lightly degrease the cutlets and gently flatten them with a mallet until they are thin.
2. Prepare three plates: one with the flour, a second with the beaten eggs and a third with the breadcrumbs seasoned with salt, pepper and herbs.
3. Dip each escalope in the flour, then the eggs, then the breadcrumbs, pressing lightly with the back of a fork.
4. Heat enough oil/butter in a large frying pan (160°C) for the schnitzels to "swim" in.
5. Fry for 3 to 5 minutes on each side, depending on thickness, until golden brown.
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Time to eat!
Garnish with fresh parsley and lemon slices.
Serve with Austrian salads: warm potatoes, fruity tomatoes or cucumbers in cream sauce.
THERMOMIX® METHOD.
