Wiener schnitzel or Viennese-style schnitzel is an emblematic dish of Central European cuisine. It is a breaded escalope – veal or pork – accompanied by lemon and potato salad. This recipe is said to have originated in the north of the Italian peninsula and is known there as cotoletta alla milanese .

A culinary import from Marshal Radetzky

It would have been imported to Vienna by Marshal Radetzky. Radetzky, was the commander-in-chief of the Austrian army in Lombardy and Veneto and became infamous as one of the architects of the reaction to the People's Spring of 1848. In Vienna, the Figlmüller restaurant offers the most impressive schnitzels since 1905. An institution if you visit the sublime Austrian capital which has retained all the splendor of the former great central empire.

A cosmopolitan dish

Whether Viennese or Milanese, the breaded escalope has traveled! We talk about it in Moorish Spain, in Constantinople in the Jewish community in the 12th century... Here is a recipe that has crossed the centuries and borders with this nutty taste coming from the butter and this super satisfying crunch that we like so much. If you would like Cella to offer you a special cut to obtain the same Figlmüller at home, do not hesitate to ask us. We will be delighted to deliver this tailor-made cutout to help you live on Viennese time with generosity. And whether you choose free-range pork from Xavier Ménigoz or free-range veal from Pascal Babel , in both cases you will have two tasty products whose exact origin you know.

Ingredients

For 4 people

• 4 thin veal escalopes
• 3 eggs
• 4 tbsp. tablespoon of flour
• 2 tbsp. oil soup
• 100 g Lehmann churned butter
• 100 g of breadcrumbs
• 1 lemon
• Salt and pepper

Preparation and cooking

1. Wrap the veal escalopes in plastic wrap and roll them with a rolling pin to make them very thin. flatten them with a roller to make them very thin. If you have a meat tenderizer or crusher, now is the time to use it. Salt and pepper on both sides.
2. Prepare two hard-boiled eggs. Peel and separate the whites and yolks. Chop the eggs finely.
3. Prepare a first plate with the third egg with a spoon of oil on a plate. Beat together.
4. In a second plate, place the flour.
5. In a third, add the fine breadcrumbs. We insist, very fine! It's all in this grain.
6. Bread the matured veal escalopes on the three plates, taking care to coat each side well.
7. Heat a frying pan over low heat with 50g of butter (if possible clarified butter) and neutral oil. Cook the cutlets at this gentle temperature so that they brown without burning. To do this, allow approximately 5 to 7 minutes for each side. Above all, do not cook these cutlets in the fryer.

Training and support

Accompany each escalope with a slice of butter and slices of lemon , white and previously chopped yolk. Serve with a sweet mustard potato salad.

You can also choose to make a poor man's sauce to accompany this Viennese escalope. It will also be perfect to accompany the crispiness of this delicious breaded escalope.

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