Original WIENER SCHNITZEL vom Profi

Everyone loves this Austrian classic! There are a few tricks for the perfectly crispy Wiener Schnitzel, and you're sure to make a better schnitzel than you'd get in many a restaurant. Of course, it's served with lingonberries and crispy fried potatoes. Tricks for the best schnitzel: Lightly beat the eggs for the breading. Spray the meat with a few drops of water. The steam will help it crisp up. Don't press down the breadcrumbs (use a gentle touch so the breading can crisp up). Use a pot or a deep frying pan and swirl the pan continuously. Fry in plenty of clarified butter. Flatten the meat from the inside out (with the smooth side of a meat mallet). Pound the meat under cling film to prevent it from tearing or splattering. Recipe 400 g veal loin 150 g flour 3 eggs 200 g breadcrumbs 500 g clarified butter (or neutral vegetable oil) Salt Garnish 1 lemon Cranberries For the potatoes: 500 g cooked potatoes from the day before 1 tbsp chopped parsley 1 tbsp fresh butter Salt Instructions Cut the veal into pieces of approximately 70-80 g and then flatten them evenly between two sheets of folded cling film. Flatten from the inside out to achieve a uniform thickness of approximately 3-5 mm; this also prevents the meat from tearing. Now prepare your breading station by placing the flour, eggs, and breadcrumbs in sufficiently large containers so that you can easily bread the cutlets later. (For example, a large, deep plate.) It helps to only lightly mix the eggs for a smooth coating. For a light coating, it's helpful to lightly mix the eggs. Season the meat with salt on both sides and sprinkle with a few drops of water. The rising steam under the breading will cause the schnitzel to puff up during frying. Then, dredge it in flour, coating it lightly and shaking off any excess. Now dip it in the egg, coating it evenly, letting any excess egg drip off, and finally coat it in breadcrumbs. Turn the schnitzel only lightly in the breadcrumbs. Avoid applying too much pressure, as this will cause the breading to adhere too tightly and not puff up properly. Drop off any excess breadcrumbs and then place the schnitzel in a large frying pan, roasting pan, or wide pot with plenty of hot clarified butter. The fat should be hot enough for deep-frying. You can test the temperature of the fat by dropping a few breadcrumbs into the oil. If the breadcrumbs start bubbling and frying, the schnitzel is ready to fry. Don't press too hard, otherwise the breadcrumbs will stick. Place the schnitzel in the pan, then continuously swirl the pan to achieve the perfect, light, and airy breading. Turn the schnitzel once and fry until golden brown. Drain on a kitchen towel and serve with the classic garnish and a few flakes of sea salt. Classic parsley potatoes make a great side dish. To make them, boil small potatoes in their skins in plenty of salted water. Peel and quarter the potatoes. Emulsify butter with a splash of water over low heat to create a creamy sauce and toss the potatoes in it. Add chopped parsley and season with salt and pepper. #schnitzel #cooking #recipes Website: https://brotmitei.de/ All recipes - Online cooking course - Food tours through Berlin - and much more. You can find my Patreon here:   / brotmitei   My kitchen equipment can be found here: https://brotmitei.de/shop/ The links above are affiliate links. If you purchase products through them, you support me at no extra cost to you. Follow and contact me here:   / brot.mit.ei     / brot.mit.ei   http://www.podmitei.de New full-length videos are released every Tuesday, along with the occasional short video. Recipes, food tours, masterclasses, and cooking classes from chef, author, and podcaster Tim Armann. Are you interested in food and culinary arts? Then Brot mit Ei is the place for you. Comment below the video with your suggestions for recipes, masterclasses, or food tours, and we'll add your idea to our production schedule.