Wiener Schnitzel

Probably the most famous of all dishes developed in Austria, Wiener schnitzel was eaten in Vienna as early as in the 15th Century. This exquisite speciality is traditionally made from thinly sliced and tenderised veal, which is then dipped into flour, eggs and breadcrumbs, and fried in butter or lard. In the past, sometimes gold dust was added to the breadcrumbs in order to provide the spectacularly golden colour. Vienna’s traditional restaurants serve the schnitzel accompanied with roast potatoes and cranberry sauce.
Recipe: Wiener Schitzel
500 g Escalopes
2 Eggs
Pound the escalopes until the meat is 0,5cm thick. Make sure to trim the edges of the meat carefully. Lightly season with salt and pepper. Dip the escalopes in flour first, then in whisked eggs and then in breadcrumbs. Place them in a hot frying pan. The oil in the pan should be deep enough for the schnitzel to float whilst cooking. Cooking time shouldn’t exceed 4 minutes for each side. Serve hot with fresh lemon and potato salad.