The WIENER SCHNITZEL from the SeeHotel
(Ingredients for 4 people)
1 kg calf hips or we like to take calf back
ca 500g breadcrumbs (must be more than we really need, rest can be easily sifted and used again next time, by the way we always do our own)
1 l sunflower oil (depending on pan size)
2 tbsp butter
Parry the back of the veal or hips and cut four schnitzels of approx. 150 g, then place the schnitzels on 0.5cm.
Beat the eggs in a bowl and whisk only lightly with your fingers. Put the flour in a wide container. Salt the schnitzels on both sides: The salt causes water to leak out of the meat, trapped in the pancreas and evaporate when baked out. This lifts the panier. Some even spray the meat lightly with water to enhance this effect.
The schnitzels are then rolled into flour – shake off the excess flour well. Then pull through the eggs and pan with the breadcrumbs… but please very gentle !!
Put the sunflower oil 1-2 cm high in a pan and heat… it works best with a heavy frying pan and induction, where the temperature does not drop so quickly.
Place the breaded schnitzels in the hot oil… but always dip nicely at the front of the edge and let it slide away from the body into the pan – safety first! 😊 From now on, the schnitzel is always nicely kept moving, so that the schnitzel souffliert.
When the schnitzels at the bottom have taken on a golden brown colour, gently turn them and add a good piece of butter. Keep the schnitzels moving, bake golden brown and then drain on a plate with kitchen crepe.