Dry-Aged Veal Escalope (2 pieces)

Veal schnitzel – tender delicacy

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Wiener Schnitzel: Festive meal for every day - tender and juicy meat with a light and crispy coating. Who doesn't dream of a Wiener Schnitzel- the King of schnitzels? This veal delicacy suits every occasion and can be presented accordingly.

This was already known in the 17th century, and the term “schnitzel“, which at that time was known for “palm-sized pieces of meat. However, the term "wiener schnitzel" only appears in cookbooks at the beginning of the 20th century. Initially, it was a festive dish and was probably prepared in Austrian households by the mid-19th century. Deep-frying it in fat, butter, or oil was and remains a tradition there.

Time for legends

According to legend, the Austrian Field Marshal Radetzky brought the recipe from a campaign in Italy, but this goes back to a travel guide and cannot be historically proven.

The classic veal schnitzel

The classic veal schnitzel comes from the Calf's upper leg. Here the meat has a light pink color and is well marbled.The meat from the topside is very tender and low in fat.

Knock or not

Typical for the preparation of schnitzels is the pounding used to flatten the schnitzel and, at the same time, destroy its structure to make it even more tender. Pounding is necessary because raw meat cannot be sliced as thinly as is necessary for a schnitzel. Therefore, it must be sliced thicker and then pounded evenly thin.

Breading made easy

A so-called panierstrasse It is quick to assemble. It consists of three plates. The first contains wheat flour, the second two beaten eggs and the third a plate of breadcrumbs. To ensure the breading rises well, whisk the eggs only roughly.

The flattened schnitzels are now baked on both sides and seasoned with salt and pepper, coated in flour, dipped in the egg mixture and lightly pressed into the breadcrumbs. The thus prepared schnitzels should be immediately fried on both sides until golden yellow in a pan with sufficient vegetable oil or butter. This delicacy is served with one or two lemon slices and potato salad. A green side salad, such as cucumber, also goes well with it.