WIENER SCHNITZEL
AT THE HOTEL JOSEFSHOF AM RATHAUS
The original from the Viennese kitchen
The Wiener Schnitzel is probably the most famous specialty from Vienna. The original, made of veal, is a thin, breaded and fried schnitzel. Very often it is also prepared from pork or other types of meat. They are then called "Viennese style" schnitzel.
Legend has it that Field Marshal Radetzky imported the recipe ("cotoletta alla milanese") from Italy in 1857. And the Austrian Emperor Franz Joseph had personally asked him for the recipe. But traces lead to Spain (Middle Ages) or to Constantinople (12th century).Meanwhile there are endless variations. The secret lies in the preparation of the Viennese breading.
RECIPE & PREPARATION
AT THE HOTEL JOSEFSHOF AM RATHAUS
Recipe
For 4 persons:
- 4 veal escalopes á ca. 150 g (alternatively pork or turkey)
- 2 eggs
- ca. 100 g of flour
- ca. 100 g of breadcrumbs
- Salt
- Pepper
- plenty of clarified
- butter Lemon slices
PREPARATION
- Wash cutlets, pat dry with paper towels, wrap in plastic wrap and pat flat.
- Beat the eggs. Prepare flour and breadcrumbs separately in flat plates.
- Salt and pepper the cutlet first, turn it in flour, put it in the beaten eggs and turn it in the breadcrumbs. Repeat this process with all the cutlets.
- Heat clarified butter in a frying pan. Float breaded cutlets, fry until golden brown on both sides. It must foam.
- Remove. Drain on paper towels.
- Garnish with lemon slices, if desired. Popular side dishes: parsley potatoes, potato salad, mixed salad or even French fries.
- Enjoy;)
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