Knock the schnitzel thinly with a plating iron (approx. 3 mm) and lightly cut into the fine skin edges (so that the meat cannot bulge). Now salt both sides, dip both sides in flour and then in the egg. Cover with crumbs and press lightly, knock off and bake in a pan with plenty of fat until golden.
Traditionally, the Original Wiener Schnitzel is served dry with a bouquet of parsley and a lemon wedge.
As a side dish: potato salad
INFO: Originally, the schnitzel was baked in a lot of lard in an iron pan. If you pour hot fat on the schnitzel over and over again, the breading gets waves, prompting (this is how it is served in Viennese inns). Outside Vienna, it can only be called Wiener Schnitzel if it is made from veal otherwise it has to be called Schnitzel Wiener Style or Pork Schnitzel baked
Serving a lemon wedge with it is simply an ancient bad habit that is widespread (but looks good), drizzling sour drops over a wonderful schnitzel. This may have been important in the past to cover up the taste of old fat or slightly rotten meat.
Although it is not original, the schnitzel is often served with potato salad with mayonnaise, lettuce, parsley potatoes or rice (mixed vegetable rice, curry rice) and green salad.
Tip: I NEVER salt the meat, I season the eggs. I add salt and pepper and often also finely chopped or ground herbs. Beat the leftovers of flour, egg and breadcrumbs with a little milk, season and bake them in the fat that makes a good soup (I prefer to eat it), you can also pour the lard through a fine wire sieve and use it as a spread. It has the typical schnitzel taste (my kids love this).
Ingredients
Print Recipe
Pin Recipe