Wiener schnitzel
Rated 5.0 stars by 1 users
Cuisine
Austrian
Servings
4
Prep Time
45 minutes
Cook Time
30 minutes
Not so simple. Very tasty! This one always hits, a real Austrian classic, straight out of Vienna! Served with some nice compote, bratkartoffeln or kartoffel salat and lemon! Crunchy, comforting and full of flavor!
Ingredients
- Veal
- Flour
- Egg
- Breadcrumbs
- Salt
- Pepper
- Clarified butter
- 1.5 kg potatoes
- 1-2 onion(s)
- 3 tbsp clarified butter
- Handful of chives
- Salt
- Pepper
- 1.5 kg apples
- 100-150 gr sugar
- Cinnamon stick
- Pinch of salt
- Splash of water
- 4 tomatoes
- Shredded cheese
- 4 ham slices
- Chives
- Salt
- Pepper
- Lemon
- Parsley
- Chives
Schnitzel
Bratkartoffeln or traditional make a potato salad
Apple sauce (better make a cranberry compote
Stuffed tomatoes
Toppings
Directions
Schnitzel
Make steaks from the veal and butterfly. Smash with a meat hammer until really thin. Season both sides with salt and pepper.
- Coat in flour, egg and breadcrumbs
- Melt a good amount of clarified butter in a pan and shallow fry the schnitzel until golden brown on both sides, while moving constantly.
- Let drain on a rack and immediately season with salt
Bratkartoffeln
Slice the potatoes on a mandoline in thin slices
- Soak/wash in ice cold water
- Let boil until cooked 75% through
- Add the butter to a pan and saute some minced onion. When soft add the potatoes and give some color.
- Finish with some chopped chives
Apple sauce
Peel and deseed the apples, slice into small cubes.
- Add the apple to a pan with sugar, salt, water and cinnamon stick.
- Bring to a light boil and let simmer for 20 minutes or until the apples are soft.
- Smash or blend into your desired consistency and let cooldown in a jar.
Stuffed tomatoes
Take the seeds out of the tomato and stuff with cheese, ham and more cheese.
- Bake in the oven at 200 degrees celcius or 400 degrees fahrenheit until melted.