Ingredients
for
| 12 small | Potatoes, waxy |
| 4 | Veal |
| 2 | Egg(s) |
| Salt | |
| 1 tbsp | Cream, whipped |
| Flour, smooth | |
| Breadcrumbs | |
| n.b. | Corn oil |
| 2 tsp | Lard |
| 4 tbsp | Parsley, coarsely chopped |
| Butter |
Preparation
Working time: approx. 30 minutes Cooking/baking time approx. 30 minutes Total time approx. 1 hour
Boil the potatoes, peel them and set aside.
Wash the cutlets and pat dry. Then cover with cling film and pat gently. The fibre from the meat must not tear and the cutlets should be between 3 and a maximum of 5 mm thick. Cut the edges so that the cutlets don’t roll up later.
Lightly salt and pepper on both sides. Salt the eggs generously, beat them with a fork together with a tablespoon of whipped cream, but do not mix, so that the yolks and egg whites are not completely mixed. Then coat the cutlets in flour, press down lightly, and then pull through the egg. It is best to put the crumbs in a deep dish, place the cutlets on top, then cover them with the crumbs from the side and press them down very lightly. Flip and repeat.
Pour corn oil about 2 – 3 cm high into a heavy iron pan and heat together with the two teaspoons of lard (this will make the schnitzel taste as if it had been baked in lard, as was customary in the past). Then place the schnitzels in the hot fat and bake until golden on both sides. Important: The schnitzels must be put into the fat immediately after breading. There must be enough fat in the pan for the cutlets to float. While frying, swirl the pan slightly, then the breading will stand out from the meat and get waves.
Cut the potatoes in half, froth plenty of butter in a pan and toss the potatoes briefly. However, the potatoes must not fry and turn brown. Season with salt and sprinkle with coarsely chopped parsley – immediately remove from the heat.
Arrange the schnitzel together with the potatoes on a plate, next to it place a lemon wedge on a lettuce leaf. In many Viennese inns, cranberry jam is served with veal schnitzel – it tastes very good.Good schnitzels are not as easy to make as you might think. Under no circumstances should you knock them too hard, otherwise they will become dry. Do not leave it after breading, never skimp on fat and move the schnitzel again and again when frying, otherwise the breading will stick to the meat. Always salt the egg more than the meat, I use a whole teaspoon for the eggs.