Wiener Schnitzel

Austrian veal escalopes

Ingredients for 4 people:

4 veal escalopes
Salt
Flour
Breadcrumbs
2 eggs
Oil

For best results, the escalopes should be as thin as possible. Ask your butcher to cut the meat very thin. If they are too thick, beat them flat.

Preparation:

Snip the fat at several points along the edge of the escalopes to prevent them from curling up.
Fill one deep plate with flour, one with the whisked eggs (add a little salt) and one with breadcrumbs.
Dip the escalopes first in the flour and then in the egg, making sure that they are coated all over. Then dip in the breadcrumbs, again taking care to ensure that they are completely covered. On no account should you press the breadcrumbs onto the escalopes – the coating must be loose.
Pour sufficient oil to come halfway up the escalopes into a skillet and heat until very hot. Fry the escalopes for about 1-1½ minutes on each side until they are golden brown.
Garnish with lemon wedges and serve immediately.
Serve with parsley potatoes and cucumber salad.

Parsley potatoes

Ingredients for 4 people:

700 g potatoes (preferably a firm variety)
1 bunch parsley (preferably flat-leafed)
Salt
Oil

Preparation:

Boil the potatoes in their skins, peel, halve or quarter.
Chop the parsley very finely and fry lightly in the oil.
Add the potatoes, season with salt and mix together.