Wiener schnitzels means Viennese cutlets and date back to 1862. This is traditionally an Austrian dish and is similar to the Italian cotoletta ala Milanese. It was a popular dish in fashionable clubs and restaurants in the 1960s and 1970s.
To modernise this dish:
• Add 100g freshly grated Parmesan to the breadcrumbs for a savoury taste.
• Chicken, beef or pork fillet can be used instead of the veal.
- 4 thin veal escalopes, flattened
- salt and freshly ground black pepper, to taste
- 100ml olive oil
- 2 eggs
- 100g cake flour
- 200g fresh breadcrumbs
- 60ml butter
- 1 lemon, thinly sliced
- 1 hard-boiled egg, thinly sliced
- 4 anchovies
- 4 capers
- 50ml fresh flat-leaf parsley, finely chopped
- 1 lemon, cut into wedges
Put the escalopes on a working surface and season well.
Mix 20ml of the olive oil and the eggs together. Dip the meat into the flour, then into the egg mixture and finally coat it lightly in the breadcrumbs. Repeat, cover and refrigerate for about 30 minutes.
Heat the butter and remaining olive oil in a large frying-pan until frothing. Slip the escalopes into the butter mixture and turn the heat down slightly. Fry for about 2 minutes on each side and drain on paper towel.
Place the escalopes on a serving dish and top with a slice of lemon and a slice of egg. Roll an anchovy around a caper and place on top of the egg. Sprinkle with the parsley and serve hot with the lemon wedges.
To drink: Stay traditional and try the light Austrian lager Stiegl Helles