A genuine veal Wiener schnitzel is traditionally pan-fried in pure pork lard, leaving it both crisp and succulent when freshly served on the plate. And if the breadcrumb coating happens to puff away from the meat as well, an Austrian connoisseur will be in raptures! A fresh, dry white wine is the perfect accompaniment to bring a touch of lightness to the dish. The schnitzel is served with a lemon wedge and usually a hearty potato salad, with a slightly sweet dressing that is balanced out by the acidity of the wine.
Pairs well with:
fruity and peppery Weinviertel DAC
Weinviertel DAC Reserve, the mellowness of which combines superbly with the breadcrumb coating
Riesling with a good acidic backbone and vigour
Recipe (quantities für 4 people):
- 4 veal schnitzel (escalopes) each approx. 160g
- salt
- wheat flower
- eggs
- breadcrumbs
- clarified butter
- 600g greasy potatoes
- 50g red onions, sliced
- ½ L beef soup
- 4 tablespoons of vinegar
- 6 tablespoons vegetable oil
- 1 tbsp tarragon mustard
- 1 tsp icing sugar
- salt
- Black pepper from the mill
- Chives finely chopped
- Tap the bowl thinly
- Salt
Beat the eggs and whisk with a fork.
Bread the cutlets in flour, egg and breadcrumbs. Press on the crumbs well.
Heat the clarified butter in a pan and bake the cutlets on both sides until golden brown. Drain on kitchen paper and then serve.
Cook the potatoes until soft, peel them hot and cut them into slices. Pour hot beef soup on top.
Add the mustard, salt, pepper, vinegar, sugar and oil and mix well. Fold in the sliced onion. The salad should have a creamy binding. Season to taste and add the chopped chives.
Austrian Wine Marketing/ Blickwerk Fotografie
The recipes were kindly provided by Harald Pollak, chairman of the Lower Austrian inn culture/ NÖ Wirtshauskultur and head of his Retzbacherhof.
