The original Austrian speciality made with veal loin
Wiener Schnitzel with Potato Salad
2-3 kg veal tenderloin
a pinch of salt
clarified butter or vegetable oil
Carefully clean the veal loin, prepare the 220g fillet using a butterfly cut. To do this, place a piece of meat (twice the desired thickness and cut against the grain) on a hard surface. Hold the top of it with the flat of your hand and then slice it horizontally into two equally thin slices that remain attached in one place. Nick this area to the depth of a couple of millimetres from the outside, and unfold the piece into so it covers twice its original area.
Tenderize the meat under cling film until it's very thin, then season it.
Roll the Schnitzels in flour and then dip them in beaten egg yolks and coat with breadcrumbs.
Fry the Schnitzels in hot clarified butter or vegetable oil for 4 to 10 minutes until they're golden brown, turning occasionally.
Let them drain.
Side dish: Potato Salad (serves 4)
Ingredients: 800g waxy potatoes
3 tbsp white wine vinegar
1/8 l. clear beef stock or water
5 tbsp vegetable oil, 1 pinch of salt, 2 tsp fine sugar, 1 red onion, 1 tsp tarragon mustard, 1 pinch of salt, ground white pepper, 1 handful of chopped chives
Dice the onions, boil the potatoes in salted water until soft. Then peel the potatoes while they are warm and cut them into slices. Mix the ingredients for the marinade, add the lukewarm potatoes to the onions, chives and marinade, and toss gently.
This recipe comes to us courtesy of chef Manfred Tröstner from Figlmüller Restaurant in Vienna.