Wiener Schnitzel
The Viennese escalope: a very thin veal steak, breaded and fried until the crust puffs away from the meat in waves. It’s served with lemon and potato salad.
Ingredients
- 4 veal topside steaks (about 150 g each)
- 100 g flour
- 2 eggs
- 150 g fine breadcrumbs
- Lard or oil for frying (plus a knob of butter)
- Salt
- Lemon and parsley
How to make it at home
- Flatten the steaks between two sheets of cling film to half a centimetre thick and salt them.
- Dip them in flour, beaten egg and breadcrumbs, without pressing the crumbs on.
- Heat plenty of fat (a finger deep) to 170 °C with the butter.
- Fry the escalopes, shaking the pan so the fat washes over them, for about 2 minutes per side, until the crust puffs up.
- Drain them and serve with lemon and potato salad.
The trick: Shaking the pan as it fries is what makes the coating “soufflé”.