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Viennese Escalope

Prep Time 20 min mins
Cook Time 10 min mins
Total Time 30 mins
Racing: , ,
Difficulty: Easy
Servings: 4
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
  • 4 veal escalopes (or your choice of pork)
  • 60 g of flour
  • 3 eggs
  • 100 g breadcrumbs
  • Salt
  • pepper
  • Herbs of Provence
  • 1/4 l neutral oil
  • 250 g butter or a mixture of both
Instructions
  1. 1
    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.
    ________________________________________
    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.
Read it online: https://auxdelicesdecaroline.com/en/recipe/escalope-viennoise/