Summary

Ingredients

• 4 veal schnitzel
• 2 egg (s)
• 12 small potatoes, waxy
• 4 tablespoon parsley, roughly chopped
• 2 teaspoons lard
• butter
• Flour, smooth
• Breadcrumbs
• corn oil
• 1 tablespoon whipped cream

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Instructions

1. Boil the potatoes, peel them and set aside. Wash the schnitzel and pat dry. Then cover with cling film and tap gently. The fibers of the meat must not tear and the schnitzel should be between 3 and 5 mm thick. Cut the edges so that the schnitzel does not roll up later.
2. Lightly salt and pepper on both sides. Salt the eggs vigorously, whip with a fork together with a tablespoon of whipped cream, but do not mix, so the egg yolk and egg white should not be completely mixed. Then turn the schnitzel in flour, press lightly, and then pull through the egg. It is best to put the crumbs in a deep mold, place the schnitzel on top, then cover them from the side with the crumbs and just press them very lightly. Turn and repeat.
3. Pour corn oil into a heavy iron pan about 2 - 3 cm high and heat pork lard together with the two teaspoons (this will make the schnitzel taste as if it had been fried in pork lard, as was customary in the past). Then place the schnitzel in the hot fat and bake until golden yellow on both sides. Important: The schnitzel must be in the fat immediately after breading. There has to be enough fat in the pan for the schnitzel to float. Shake the pan slightly while frying, then the breading will lift off the meat and create waves.
4. Halve the potatoes, froth up plenty of butter in a pan and briefly toss the potatoes in it. However, the potatoes must not be fried or browned. Salt and sprinkle with coarsely chopped parsley - remove from the fire immediately.
5. Arrange the schnitzel on a plate together with the potatoes, place a lemon wedge on a lettuce leaf next to it. In many Viennese restaurants, cranberry jam is served with veal schnitzel - it tastes very good
6. Good schnitzels are not as easy to make as you might think. Under no circumstances should you knock them too hard, otherwise they will dry out. Do not leave the breading after breading, never save on the fat and keep moving the schnitzel while baking, otherwise the breading will stick to the meat. Always salt the egg more than the meat, I use a whole teaspoon for the eggs.