Sometimes you just want a good old fashioned winter warmer. My partner is from German-Hungarian stock, so a love of meat is part of the genetic identity. A childhood favourite of hers growing up was Wiener schnitzels and fries.
The concept of the Wiener (Viennese Style) Schnitzels are for butter fried crumbed thinned escalope veal slices that by the regional standard must be veal and are traditionally served with potatoes and a wedge of lemon.
I tend to keep the base mix and method the same, whether I make it of veal (wiener), pork (wiener vom schwein) or chicken (wiener hühnerschnitzel).
- 6 escalope slices of schnitzel meat
- 1 cup plain flour, seasoned with salt, pepper, dry crushed thyme, basil and oregano
- 2 eggs, whisked with 1 tablespoon water
- 2 cups fine dry breadcrumbs
- ½ cup grated parmesan
- Place out four plates and sieve the seasoned flour onto the first
- Whisk the eggs and water together into the second
- Mix the breadcrumbs and Parmesan into the third
- Grab each schnitzel slice individually and coat with seasoned flour
- Quickly coat the floured meat with the egg wash
- Coat the egg washed meat evenly with the breadcrumb and Parmesan mix
- Place the breadcrumbed meat onto the fourth plate
- Repeat for the remaining meat slices
- When all are done and crumbed place a frying pan on a medium high heat
- Place a mix of butter and oil into the pan and gently fry the schnitzels until golden brown and crispy
- Serve with a wedge of lemon and some freshly chopped parsley sprinkled over the schnitzel