Viennese Veal Butter Schnitzels

Viennese Veal Butter Schnitzels

© Konrad Limbeck

Viennese Veal Butter Schnitzels

Viennese Veal Butter Schnitzels

© Konrad Limbeck

Ingredients (Serves 4)

1/2
kg
lean veal (e.g. shoulder)
2
slices of good-quality white bread, such as sourdough
1
egg
65
ml
whipping cream
handful
chopped parsley
2
tablespoon
clarified butter
20
g
cold butter
80
ml
clear stock (or water)
salt
pepper

Preparation:

  • Use a sharp knife to mince the veal finely then transfer to a bowl.
  • Soak the bread in water to soften, squeeze out the excess moisture, then chop or press through a sieve. Add to the bowl with the minced veal.
  • Combine the minced veal, bread, egg, cream and parsley, season with salt and pepper and mix well.
  • Shape the mixture into 4 equal ovals and use the knife to score a lattice pattern on top.
  • Heat the clarifed butter in a large frying pan over a medium heat. When hot, add the schnitzels, scored-side down, and fry gently until browned, then turn over and cook on the other side.
  • Lift the schnitzels out of the pan and keep warm. Pour in the stock, reduce to a simmer, and scrape up any browned bits from the base of the pan. Stir in pieces of the cold butter until the sauce thickens. Strain and keep warm.
  • Arrange the butter schnitzels on plates and pour over the sauce. 
  • Serve with mashed potatoes with roasted onions or, as here, with rice and peas.


About Maria Zarl-Eckel:

A real institution of home cooking, where classics are still served in the best manner.
are served in the best manner: The "Restaurant Eckel" in Vienna. Especially the famous Butterschnitzerl is very popular.