The authentic Viennese schnitzel: the best escalope recipe for the whole family
Today we want to prepare the authentic Viennese schnitzel, the best escalope recipe to please the whole family. This fillet is a classic in Austria and in many other areas of Europe, and it is similar to our breaded fillets or Milanese fillets in Latin America.
As tradition dictates, we have made it with beef fillet, although this preparation made with pork fillets is also very popular. In other areas of the world such as Israel or Australia, it is prepared with chicken breast fillets, although strictly speaking we would no longer be facing a real schnitzel.
In addition to the ingredients that we now indicate, to make a schnitzel it is convenient to use a utensil called backrest to beat and stretch the meat and leave it very fine. In this way, we get a breaded steak that practically cooks in seconds, so that it will be juicy and tender inside and crisp and golden on the outside.
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IngredientsFor 4 people
- Very thin fillets of beef 2
- Wheat flour for breading
- Egg for breading 1
- Breadcrumbs for breading
- Potato for garnish
- Lemon for garnish
How to make authentic Viennese schnitzel or veal escalopeDifficulty: easy
- Total time 24 m
- Elaboration 20 m
- Cooking 4 m
For this preparation, we have followed the advice of Nino Redruello, the chef of La Ancha or Fismuler, who is preparing - now also to take home - his famous escalope Armando. We ask the butcher to cut the fillets for veal top very thin or for breading. At home, we put them between two transparent kitchen plates and with the help of the backrest we flatten them and stretch well.
Season with salt and pepper to taste, first flour, then beaten egg and finally breadcrumbs. It is important to shake the excess flour, egg and breadcrumbs well to get a very fine breading, a layer that browns quickly.
To fry the Viennese schnitzel, and due to its large size, we will need a very wide frying pan or, as I have done, we will use the paella for this operation. You can use sunflower oil for its neutral flavor or extra virgin olive oil if you prefer.
We wait for the oil to be very hot so that the Viennese schnitzel cooks in a minute or two on each side, that time being enough to brown the exterior or layer of breading and that the interior remains juicy despite its minimal thickness. We dry on absorbent paper and bring to the table immediately.