Classic Viennese Schnitzel – a royal dish

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A properly cooked schnitzel has a golden color and a crispy crust. The word “schnitzel”, like the dish itself, came to us from Germany. In German, “schnitzel” means “tenderloin” – just a piece of meat.

To cook a proper Viennese schnitzel, first of all you need the right meat. It's veal. Not pork, not lamb, not chicken. Just veal. The more tender, the better.

In a decent restaurant, if the schnitzel is not made of veal, the menu always has a note: “not classic”.

A real classic schnitzel, cooked properly, despite its size, is eaten easily, pleasantly and never remains on the plate.

INGREDIENTS:

• flour – 1 tbsp. spoon
• 100 g of fresh breadcrumbs
• salt, ground black pepper – to taste
• eggs – 2 pcs
• 2 tbsp. l. milk
• 2 pieces of veal escalopes/tenderloin or ideally veal shoulder – 1 kg.
• 100 g of raw pork lard (or 50 g of butter

PREPARATION:

1. Cut the meat slices into 2 cm thick slices, beat off strongly until the schnitzel is 3-5 mm thick. The weight of such a piece can be up to 250 grams.
2. Season with salt and pepper to taste. Pour the flour onto a plate. Beat the eggs and milk in a bowl. Pour the breadcrumbs from a fresh bun onto another plate. It's easy: just grate a piece of stale white bread or loaf.
3. Roll the veal slices in the flour, shaking off any excess flour.
4. Dip the escalopes one at a time into the egg mixture, then roll in the crumbs, pressing lightly into the surface of the meat. Thinly slice the pork fat into strips, fry in a pan until cracklings form. Remove the cracklings, and fry the schnitzels in the melted fat for 1.5 minutes. on each side.
5. Place the finished schnitzels on a paper towel to absorb excess fat, then transfer to a plate and place in a warm oven until serving. Ideally, serve immediately to everyone on an individual plate. It is even better to warm up the plate.

A little trick
Before frying, it is better to keep the breaded meat in the cold for 15 minutes, then they will come out with a crispy crust.