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Name: Wiener Schnitzel
Total time: 35 min
Yield: Serves 4
Cuisine: Austria
Ingredients: 4 (about 600 g) veal escalopes; 1 tsp salt; 80 g all-purpose flour; 3 eggs; 150 g fine dry breadcrumbs; 250 g clarified butter; 1 lemon

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Austria35 minServes 4作成済み

Wiener Schnitzel

材料7

veal escalopes4 (about 600 g)
salt1 tsp
all-purpose flour80 g
eggs3
fine dry breadcrumbs150 g
clarified butter250 g
lemon1

肉調味料・スパイス穀物乳製品・卵果物

作り方

Place each veal escalope between sheets of plastic and pound to about 4 mm thick. Season lightly with salt.
Set up three shallow dishes: flour, beaten eggs, and fine breadcrumbs.
Dredge each cutlet in flour, shake off the excess, dip in egg, then coat in breadcrumbs. Press the crumbs on gently and do not flatten the coating.
Heat clarified butter in a wide pan until hot but not smoking, deep enough for the cutlets to swim.
Fry one or two cutlets at a time for about 2–3 minutes per side until golden, swirling the pan so the fat foams over the crust.
Drain briefly on a rack or paper. Serve at once with lemon wedges.