Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Wiener schnitzel with potato and lamb's lettuce salad
The Wiener Schnitzel with potato and lamb’s lettuce salad is the epitome of Austrian culinary art and a true classic, cherished worldwide.
Cooking time: 45 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 3 | piece(s) | dried or hard, stale Kaiser rolls |
| 4 | piece(s) | 4 veal schnitzels from special-fed bob veal calves, 5.5 oz. (160 g) each, a quarter inch thick (or 8 veal loin schnitzels, 3 oz. (80 g) each, a quarter inch thick). The veal should be matured for at least 2 weeks. |
| 1 | cup(s) | all-purpose flour |
| 3 | eggs | |
| 1 | cup(s) | canola oil for frying |
| 2 | cup(s) | clarified butter for frying |
| 2 | cup(s) | lard (the amount of fat always depends on the size of the pan) |
| 1 | lemon, untreated | |
| 1 1/4 | cup(s) | salt |
- Make the breadcrumbs yourself from the dried rolls. Sift half of the breadcrumbs a little more coarsely than the other half. Then mix.
- Cover the schnitzels with cling film and flatten them slightly. Then remove the film, salt them on both sides and bread them in the Viennese style (immediately before frying): Shake off the flour well, don’t beat the eggs until uniform, and press on the breadcrumbs very lightly.
- In a tall, thick-walled pan, heat the fat mixture to approx. 285 °F (140 °C). Place the schnitzels in the pan and immediately increase the heat to up to 350 °F (180 °C), continuously swirling the pan. After the first 30 seconds, turn without piercing the meat, then continue to sauté and swirl until the schnitzel is a deep, golden yellow.
- Carefully remove the schnitzels with a spatula, allow the fat to drain and thoroughly dry off with a paper towel. Cut the lemon into 6 wedges and individually wrap them in 8 by 8 inch size lemon wraps.
- Serve with potato and lamb‘s lettuce salad.
Wine tip
Pale golden yellow, silver reflections. On the nose, delicate hints of hazelnut, yellow tropical fruit, mango, apricot, candied orange zest and a floral touch. Juicy, complex and...
Kamptal, Austria
Falstaff "Viennese Cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
