The real Wiener Schnitzel (cutlet)

Rezept für 4 - Portionen

Zutaten
Menge	Einheit	Zutat
600	Gramm	Fricandeau from calf made free of fat etc.
2		Eggs
		; Salt
		Flour
		Breadcrumbs
		Butterfat
		ORIGIN E.Plachutta and Ch.Wagner The good kitchen
		-- The Austrian Century Cookbook typed in by Rene Gagnaux
		-- translated by S.Becker

....

Kategorien
!	Meat
	Austria

Zubereitung:
.	The most asked questions and their answers: [I do not translate this now - I have to look too often into my dictionary ;-) SB] Now the recipe: Portion calf depending on the product with a simple or a folding cut. Cut the borders in a little bit. Beat the cutlet very tender. Normally it should be about 6 mm thick. Salt the cutlets on both sides. Beat eggs with a fork (don't mix them). Toss cutlets on both sides in flour, pull them through the eggs and toss them in the breadcrumbs (press crumbs carefully against the cutlets). Shake cutlets a little bit. Heat plenty of fat (2 - 3 cm) in a fitting pan. Put the cutlets into the hot fat, swing the pan to make the cutlets brown, use a meat fork to toss the cutlets, let them bake ready and lift them out of the pan. Let the cutlets drop out and put away the surplus fat with kitchen paper. Cooking time: 3 to 5 minutes, depending on the thickness. #AT Sabine Becker #D 12.07.1998 #NI ** #NO Gepostet von: Sabine Becker

Zubereitung:

The most asked questions and their answers:

[I do not translate this now - I have to look too often into my
dictionary ;-) SB]

Now the recipe:

Portion calf depending on the product with a simple or a folding cut.
Cut the borders in a little bit. Beat the cutlet very tender. Normally
it should be about 6 mm thick.

Salt the cutlets on both sides. Beat eggs with a fork (don't mix them).
Toss cutlets on both sides in flour, pull them through the eggs and
toss them in the breadcrumbs (press crumbs carefully against the
cutlets). Shake cutlets a little bit.

Heat plenty of fat (2 - 3 cm) in a fitting pan. Put the cutlets into the
hot fat, swing the pan to make the cutlets brown, use a meat fork to
toss the cutlets, let them bake ready and lift them out of the pan. Let
the cutlets drop out and put away the surplus fat with kitchen paper.

Cooking time: 3 to 5 minutes, depending on the thickness.

#AT Sabine Becker
#D 12.07.1998
#NI **
#NO Gepostet von: Sabine Becker

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