Page 37 - Signavio-Cookbook-2018-en

[DANIEL M] The Original Wiener Schnitzel_B
Last author: Charlott Natho
Printed by: Charlott Natho

Tip: With a meat mallet,
alternatively, with the blade of a
meat cleaver or a heavy pan
Dip the meat
into the flour to
coat it
Spread cling film Place the veal Pound each Season both
on the work escalopes onto piece of meat sides of the Sieve the flour With a fork
surface and the cling film meat with salt onto a plate
brush with oil then wrap them until thin and pepper
Hungry for
Original
Wiener Schnitzel Whisk the eggs
and cream
Whip the cream together in a
Approx. 3-5mm thick shallow dish
Until cream is
almost stiff

Turned
Fry the already?
Dip the flour- Coat the Heat the clarified schnitzels in the Place schnitzels Garnish
covered hot butter to Yes schnitzels with
escalopes into schnitzels in butter in pan up cook through on kitchen towel slices of lemon
the egg mixture bread crumbs to 160°C Butter and baste with Schnitzels are to dry off and parsley Enjoy your meal!
heated up the hot butter golden brown No
underneath
Tip: don’t press the Approx. 320 F
breadcrumbs on
Turn the
schnitzels

INGREDIENTS PREPARATION

4 veal escalopes 150g breadcrumbs 2 people
Kalahari salt 200g clarified butter
20 minutes
White pepper 4 slices of lemon
(freshly ground)
1 tbsp. capers
50g plain flour
1 bunch of parsley
50ml whipping cream
1 tbsp. oil
2 eggs (M)

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