Authentic Wienerschnitzel

veal cutlet

🥗Healthier: chicken breast

💰Cheaper: pork cutlet

Chicken is leaner and more affordable than veal.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

Prepare veal stock with veal bones, roasting them at 180 degrees Celsius for 1.5 hours.

Add vegetables (celery, parsnip, carrot, onion, leek) and a bouquet of leek, rosemary, and thyme to the pot.

Turn the bones halfway through roasting for even color.

Fry the vegetables in oil until they get color, then add tomato paste and cook to reduce acidity.

Add bay leaves and black pepper, then deglaze with red wine.

Add the roasted bones and ice to the pot, then boil for 8-9 hours to extract flavors.

Remove bones and simmer the stock for 1-2 hours to concentrate flavors.

Make cranberry jam by boiling cranberries with orange juice, lemon juice, and sugar for 20-25 minutes.

Boil potatoes with skin on, then peel and slice after resting for 30 minutes.

Make dressing with stock, sunflower oil, white vinegar, tarragon mustard, honey, sugar, salt, and black pepper, then combine with potatoes and chives.

Set up a breading station with breadcrumbs, flour, and eggs.

Butterfly cut the veal cutlet and pound it thinly, seasoning with salt.

Coat the schnitzel in flour, then eggs, then breadcrumbs gently.

Heat a mixture of clarified butter and oil to 185 degrees Celsius and deep fry the schnitzel for 3-4 minutes until golden brown.

Plate the schnitzel with potato salad and cranberry jam, garnished with a slice of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens