Here in Germany when you order Schnitzel at a restaurant, it is mostly Schnitzel Vienna style. That means it is made from pork. Most people at home prepare it with pork too. Not a bad alternative to the more expensive meat of veal.
Schnitzel is famous for its crispy outside cover with breadcrumbs. The Vienna Schnitzel should have a cover that is loose around and a bit blown up. On a German pork schnitzel the breadcrumbs are sticking completely to the meat.
The difficulty is the Vienna style.
Watching TV is eye opening. Some tricks are easy to follow. Know how you can learn from the Master Chefs. I tried to use all that to prepare my veal.
The meat has to be thin, not more then about 7mm. If it is thicker, put it between two sheets of plastic wrap snd use a pan or something else and bash the meat until it is thin enough. Season with salt and eventually pepper. Cut them in halves to make cooking easier.
Prepare 3 plates with the ingredients for panning.
Usually when you start the process, you use all purpose flour. But not in Austria, when you are going to make Schnitzel. AP flour is too fine. You will need a flour that is a bit more coarse. I used bread flour.
Now here is on Chef tip: a fine mist of water on thw mest will help later, when it is in the pan cooking. The water will steam and expand the coating.
Before you start getting the coating on the meat, make sure the pan with the fat is ready. The moment the breadcrumbs are on the meat, it needs to go into the hot pan immediately. Do not let it sit on the side while you do more pieces.
Important is the use of enough fat. The Schnitzel needs to swim. A mix of clarified butter and rapeseed oil or sunflower oil is good. Heat it up pretty high. The schnitzel will swim on each side about 1 min. Keep the constantly in a round move.
Get them out and drain them on a rack. Serve with a slice of lemon.
200 g veal schnitzel
Salt and pepper
2 eggs
150 g bread flour
200 g breadcrumbs
150 g clarified butter
300 ml rapeseed oil
1 lemon
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