Schnitzel “Wiener Art”
This recipe is very popular all over Germany, but the original version is actually from Austria. The true “Wiener Schnitzel” is made from a thin piece of veal fillet covered in bread-crumbs and fried in a lot of butter. All non-veal versions can only be called Schnitzel “Wiener Art” (i.e. of “Vienna kind”). I have yet to find out what happens if you disobey this rule, but Austrians are definitely proud of their “Wiener Schnitzel”, so let’s respect it!
Unfortunately when you order a Schnitzel in a German restaurant, you will often get one made from frozen meat already covered in bread-crumbs. However, it is so easy and so much more tasty to prepare your own! Here, we make a Schnitzel “Wiener Art” from chicken breast, but a vegetarian option made from a thin slice of celery root works great as well.
Schnitzel “Wiener Art”
serves 2 hungry people
2 organic chicken breasts
about 1 cup of bread crumbs
2 egg yolks
1 tablespoon of mustard
Butter and some vegetable oil for frying
Wash the chicken breasts and dry with some paper towels. Lay the Schnitzels one after another on a sheet of plastic wrap, which you fold over the piece of meat. Now use the bottom of a sturdy pan to smash the meat until it is about 4-5 mm thin. Try to get it as thin and even as possible!
Seperate the eggs and mix two eggyolks with the mustard, some salt and pepper in a deep plate. Pour about a cup of breadcrumbs onto a second, large plate. Dip the first Schnitzel in the egg mix and flip in the breadcrumbs, so that it’s covered evenly on both sides.
Heat a generous amount of butter in a large pan, maybe with a bit of vegetable oil. In the original “Wiener Schnitzel” the veal fillet is almost swimming in butter in the pan! Fry the first Schnitzel on medium to high heat on one side. While the first Schnitzel is in the pan, cover the second in breadcrumbs. Observe the Schnitzels carefully. When the meat is cooked a little bit more then half way up, it’s time to flip them. They’re ready when golden brown on both sides. Take them out of the pan and sit them on a paper towel to remove some of the excess butter.
Serve with a warm potato salad and enjoy with a glass of beer or cidre on the side!