Sunday, 8 January 2012

Wiener Schnitzel

This Austrian meal is traditionally prepared with veal, but apparently nowadays in Europe pork is quite commonly used, and I used to use turkey fillets when I lived in the UK. Beef is relatively cheap in Australia, so it was nice to find some real veal at the butcher's for a reasonable price. I don't know how traditional my breadcrumbs are, but I find they work well and don't take long. Tonight it was unseasonably cool, so I served this with some parboiled potatoes, baked in the oven for an hour with herbs, a little white sauce and cheese.

  • One veal fillet per person
  • one slice of bread per person
  • 2 tbsp parsley per person
  • half an egg per person
  • plain flour
  • black pepper

Lay a piece of cling film on your work bench or bread board, and place a veal fillet on it. Cover with a plastic bag or one or two more pieces of cling film. Gently pound with a rolling pin until thin, at most 5mm thick. Blend the bread and parsley together in a blender. Break the egg into a pyrex bowl, and season the flour in another bowl. Dip the veal into the flour, then the egg, then the breadcrumbs, shaking gently free of any excess at each stage. Fry in olive oil for 60-120 seconds on each side, until the breadcrumbs are golden and the meat is tenderly cooked.

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