for \ue863<\/em>portions<\/p>\n\n\n\n Ingredients for \ue863portions 12 small ones Potatoes, waxy 4 Veal schnitzel 2 Owner) Salt 1 THE Cream, whipped Flour, smooth Breadcrumbs n. B. Corn kernels 2 TL lard 4 THE Parsley, coarsely chopped Butter preparation\ue192Working time approx. 30 minutes\ue192Cooking\/baking time approx. 30 minutes\ue192Total time approx. 1 hourBoil potatoes, peel and set aside. Wash the schnitzels and […]<\/p>\n","protected":false},"author":1,"featured_media":4368,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-4367","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"\n12 small ones<\/td> Potatoes, waxy<\/td><\/tr> 4<\/td> Veal schnitzel<\/td><\/tr> 2<\/td> Owner)<\/td><\/tr> <\/td> Salt<\/td><\/tr> 1 THE<\/td> Cream, whipped<\/td><\/tr> <\/td> Flour, smooth<\/td><\/tr> <\/td> Breadcrumbs<\/td><\/tr> n. B.<\/td> Corn kernels<\/td><\/tr> 2 TL<\/td> lard<\/td><\/tr> 4 THE<\/td> Parsley, coarsely chopped<\/td><\/tr> <\/td> Butter<\/td><\/tr><\/tbody><\/table>
\ue192<\/em>Working time approx. 30 minutes\ue192<\/em>Cooking\/baking time approx. 30 minutes\ue192<\/em>Total time approx. 1 hour<\/small>Boil potatoes, peel and set aside.
Wash the schnitzels and pat dry.\u00a0
Then cover with cling film and pat gently.\u00a0
The fiber of the meat must not tear and the schnitzels should be between 3 and a maximum of 5 mm thick.\u00a0
Cut the edges so that the schnitzels don’t roll up later.
Lightly salt and pepper on both sides.\u00a0
Salt the eggs generously, beat them with a fork together with a tablespoon of whipped cream, but do not mix them, so the yolks and whites should not be completely mixed.\u00a0
Then turn the schnitzels in flour, press them lightly and then dip them in the egg.\u00a0
It is best to put the crumbs in a deep dish, place the schnitzels on top, then cover them from the side with the crumbs and press them down very lightly.\u00a0
Turn over and repeat the whole thing.
Pour about 2 – 3 cm of corn oil into a heavy iron pan and heat it together with the two teaspoons of lard (this makes the schnitzel taste as if it had been fried in lard, as was customary in the past).\u00a0
Then place the schnitzels in the hot fat and fry until golden on both sides.\u00a0
Important: The schnitzels must be put in the fat immediately after breading.\u00a0
There has to be enough fat in the pan for the schnitzels to float.\u00a0
Swirl the pan slightly while baking so that the breading lifts off the meat and creates waves.
Halve the potatoes, foam plenty of butter in a pan and briefly toss the potatoes in it.\u00a0
However, the potatoes must not fry and become brown.\u00a0
Salt and sprinkle with coarsely chopped parsley – remove from the heat immediately.
Arrange the schnitzels on a plate together with the potatoes and place a lemon wedge on a lettuce leaf next to them.\u00a0
In many Viennese restaurants, lingonberry jam is served with the veal schnitzel – it tastes very good.
Good schnitzels are not as easy to make as you think.\u00a0
Under no circumstances should you beat them too hard, otherwise they will become dry.\u00a0
After breading, don’t leave it lying around, never skimp on the fat and keep moving the schnitzel while baking, otherwise the breading will stick to the meat.\u00a0
Always salt the egg more than the meat, I use a whole teaspoon for the eggs.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"