100 recipes: Vienna schnitzel

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Wienner schnitzel – Valli Little

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The French have escalope, the Italians scallopini and vienese schnitzel can be found in German and Austrian homes.

There are a number of different ways to spell vienna schnitzel (also spelt wiener) – and it probably doesn’t help that it can also be adapted to any type of meat. Traditionally the dish is made from thin slices of lean veal or pork (wienerschnitzel), which are pounded to 1/8 inch thick. It makes a great quick dinner.

It’s best to use fresh plain bread crumbs and canola oil, then drain on paper towels after cooking. Japanese panko crumbs can be used for a chunky crunch and are trendy these days.

The crumbed schnitzels are left for 20-30 minutes before frying to allow the egg to harden so that the coating will stay on when cooked. It should puff up in a few places, but never fall away from the veal.
- Margaret Fulton, Encyclopedia of food and cooking

Schnitzel is traditionally served with potato salad (or sometimes frites), green salad and a lemon wedge. However, not sauerkraut as sometimes assumed.

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