OTHER LANGUAGES: German
The Wiener Schnitzel recipe with Parsley Potatoes and Cranberries is presented here in a short version.
In addition there is a video and many step by step photos for the successful preparation.
You prepare the original Wiener Schnitzel with veal schnitzel, the others … with pork, …with chicken and …with turkey schnitzel hot schnitzel Viennese style.
Let’s go, today we’re cooking the finest breadcrumbs and we’re serving the classic side dish of buttered potatoes with parsley. Good success!
Now I write you some experiences from the professional kitchen.
I’ve worked in many star restaurants and I’m happy to pass on the tips I learned there, maybe I’ll get an invitation to a schnitzel dinner with you soon!
1. Which Oil is the Right One?
At a glance, 90% of chefs bake the breaded meat in sunflower oil or corn oil. The fried meat is then turned into butter and put on the plate.
Lard is usually only available in the grandma’s kitchen or in her imagination.
Now I can already hear the question, what does it look like with clarified butter? Clarified butter or ghee makes the preparation very sweet, so it is rarely used.
My favourite variant with nut butter:
- Prepare browned butter in an extra saucepan.
- Bring butter to the boil, simmer, as in the preparation of clarified butter.
- Continue to heat butter and let it brown.
Fry the breaded meat in oil, then briefly toss in the nut butter.
Now a breadcrumbschnitzel in star quality comes on the table.
Breaded meat and nut butter, Mr. Witzigmann is also pleased about this.
2. Meat and Breadcrumbs
I recommend you meat in organic quality. Let the butcher cut and prepare the meat slices for you. During the preparation further down I still go into the meat knocking, further reading is worthwhile itself…
Take a special look at the breadcrumbs: The finer the breadcrumbs – please use real baker’s breadcrumbs and not coarse-grained industrial goods – the better the breaded schnitzel on the plate.
The best breadcrumbs are called…Here’s the second trip to star gastronomy… Remove the rind from the fresh white bread and let it dry. The bread finely to bread crumbs process, these particularly fine crumbs call cooks: Mie de Pain.
3. Breading done right
Season the beaten meat slices with salt and pepper, then turn in flour, then pull through the beaten egg, finally turn in breadcrumbs and press gently.
Fry the meat in the oil and add the famous wavy breading.
The breaded meat must float in the fat to make it really good. Heat the oil, put in the meat and toss the pan while frying.
The “pan swivel” we call cooks “soufflieren”. The waved breading is created by this.
Now a little in the nut butter… wonderful… let it taste you!
4. Schnitzel prepare Video
To get you in the mood, I have now built in my cooking video. You can look directly over my shoulder when preparing schnitzel roasts and side dishes and learn all the professional cooking tips directly.
5. Recipe Wiener Schnitzel with Parsley Potatoes and Cranberries
Following my instructions with exact quantities and step by step photos. I hope you like it!
OTHER LANGUAGES: German