The classic Viennese escalope of veal is traditionally deep fried in the purest pork lard. The crispy breadcrumbs demand a crisp, structured wine.
Pairs well with:
- Gemischter Satz Classic: a refreshing accompaniment that also pairs well with the Viennese cold potato salad.
- Grüner Veltliner: Both the classically traditional style with its neutral oak style, or the more opulent reserve category offer the perfect spice and fruit extract to offer perfect balance with the “Schnitzel”.
- Rotgipfler, Zierfandler, Neuburger, and Pinot Blanc with fruit and creamy texture.
- Red wine that is light and fruity, and ideally served slightly chilled.
The original Viennese "Schnitzel" escalope derives from the Costoletta alla Milanese in Lombardy. The veal meat is usually cut from lean topside or the thick flank, and is fried in pork lard, rather than butter. The lard gives the dish its unique taste and is highly resistant to heat, that incidentally produces little trans fats. Veal "Schnitzel" that is deep fried in butter fat have an individual, quite intense taste. The taste is more neutral when using sunflower or olive oil.
Quantities for 4 people
- 4 veal schnitzel (escalopes) each approx. 140g
- 60g wheat flour
- 2 eggs
- 80 g breadcrumbs
- 200 g lard
Beat the veal to approximately 4-6 mm, and add salt to both sides. Remove the skins, as to avoid it crinkling during frying. Place three soup bowls next to each other, and put the flour into the first. Whisk the egg white and yolk from two eggs into the second bowl and place the breadcrumbs into the third.
Dip both sides of the escalope into the flour, and beat gently, as only to leave a very thin layer of flour. Then dip both sides of the escalope into the egg mixture, and allow the excess mixture to drip off before doing the same with the third bowl of breadcrumbs, and gently dry. Brush off excess breadcrumbs. The escalope is now ready to fry.
Heat 2-3 centimetres of lard in a large, flat frying pan. The temperature is very important, and if the lard fails to reach the desired temperature, the breadcrumbs will be fatty and soggy, and if the fat is too hot, then the breadcrumbs will burn. Lay the prepared escalopes next to each other into the hot lard and fry each side for approximately 11/2 - 2 minutes. Gently toss the pan, so that the escalopes swim in the fat and the breadcrumbs rises.
Remove the crisply browned escalopes from the pan and dab dry with kitchen roll, and place them onto a warmed plate. (Note that a dripping Viennese escalope is a sacrilege! Serve with a wedge of fresh lemon and ideally parsley potatoes. A salad is obligatory, the Viennese potato salad, lettuce or mixed leaf salad.