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Schnitzel : Veal Escalope ©

November 10, 2012

 

For all you Schnitzel fans out there especially my children!

This is a family favourite, first made for me by my Austrian mother, and in turn for my children. It instantly produces a flood of memories of wonderful skiing holidays in Austria, up in the Kitzbuhler Alpen…..and then dear Varvara frying away at home to make a nice surprise for dinner after a long day at school. But not only this, we also have the unusually good fortune of having “The Ostria” near our door, where a dear Lady cooked Schnitzel in the Austrian style to perfection! I dedicate this to her and her family for all the happy celebrations enjoyed in their always welcoming restaurant and we look forward to keeping up the “schnitzel tradition,” for many years to come.

 

 Easy to medium easy

 

6 Persons

 

Preparation Time: 20 mins

Cooking time: 20 mins

 

Ingredients

4 large Veal Escalopes for Schnitzel

300 ml or more of milk

seasoned flour 4-6 tbs

2 eggs lightly beaten

A dash of cream

6 slices of crustless white bread for  bread crumbs

salt pepper

4-6 tbs corn oil and 25 g butter

Parsley sprigs and lemon for decoration

 

Method

Ask your butcher to cut you 4 large escalopes. This is an important stage, because the butcher must know how to choose the veal, so that it is tender, how to cut it thin, how to flatten it out. If the meat is not suitable, when you fry the escalope it will not stay flat.

In Greece the safest cut is from the fillet, which is the best quality cut. ( Filleto.)

In order for this recipe to go smoothly, you need to follow instructions carefully. As always get all your preparation done first, even so I find this recipe takes my full focus to get an end result to its full potential. Tender, seasoned, fried to an even golden colour and a nice crispy crust which remains on the escalope as you eat it and doesn’t all fall off. These are a few pointers towards achieving the perfect “Schnitzel.”

 

A. Preparing Your Escalope:

1. Using a bowl large enough to hold all your escalope pieces, cover them with milk and a little salt and pepper. Place in refrigerator while  you prepare the rest of your ingredients.

2. On a flat tray, sprinkle the flour and season with 1 tsp salt and a little pepper.

3. In a bowl large enough to fit one escalope, place eggs and whip lightly with a fork, adding a dash of cream. This last tip is a special recommendation from our Austrian Mother!

4. Put your crustless bread in the blender and make your bread crumbs. Spread out onto a large flat baking tray.

 

B. Coating Your Escalope :

1. First lay each escalope in the seasoned flour. Press down and turn over until the escalope is completely covered with flour.

2. Then dip into egg mixture.  Lift out of egg mixture waiting a little for surplus to drip off,  before you lay it on the bread crumbs.

3.  Finally lay your escalope on the bread crumbs, push down gently, turn over and do the same. The crumbs should stick to the escalope.

Important : This must all be done, before you begin your frying, so that all your attention is on the frying.

ALWAYS HAVE A  SAUCEPAN LID NEAR BY WHEN FRYING IN CASE OF FIRE. NEVER LEAVE OIL UNATTENDED. If oil begins to smoke, remove immediately from heat. Wait until it cools down a little.

4. Put plates and serving dish in oven to warm at 50.C.

Cut a small cube of bread as a tester for the heat of your frying oil.

 

C. Frying Your Escalope:

5. In a frying pan heat your oil and butter, over medium to high heat. The butter will start to spit once it gets hot. Drop in your bread cube, it should start sizzling straight away, remove and  add your escalope and a second one if it fits. Don’t over crowed the frying pan, or too much steam is produced and the escalope won’t fry so well. ( DO NOT leave unattended while frying.)

6. Using two forks, after three mins, check the underside of the escalope, to see how it is doing. Turn down heat a little, if getting too brown. They should be gently bubbling. The aim is to fry the escalope evenly to a golden colour. This is much easier in a deep fryer, if you have one. I recommend you new cooks out there, to cut the escalopes into smaller, more manageable pieces, the first time you try.

7.  Place on warm serving dish on kitchen paper and keep warm in oven at 75 .C.

8.  Remove kitchen paper and decorate with parsley and lemon pieces, before serving.

N.B. Please when ever frying, have the frying pan lid near by, in case of fire and always have a fire blanket in your kitchen.

http://en.wikipedia.org/wiki/Schnitzel

 

A. Preparation:

This shows you exactly the order in which you can organise your escalope preparation before beginning to

dip and fry.

First place escalope in bowl.

Then cover with a little milk salt and pepper.

Second: place flour 4-6 tbs in tray and season with salt 1 tsp and  a little pepper.

Third: Place two whole eggs in a medium sized bowl and lightly beat with a fork. Add a dash of cream!

This is special tip from our Austrian mother!

Fourth: Pulse  6-8 slices of crustless bread in blender, or grate on hand grater and place in tray.

Freshly made bread crumbs make all the difference  compared to the ready made kind.

 

B. Coating Your Escalope:

First dip your escalope in the seasoned flour and coat all over. This helps the crumbs adhere to the

schnitzel once it is cooked.

Second take each piece of  escalope, dip in egg mixture and lay on bread crumbs. Hold the schnitzel you

have dipped in egg above the the bowl for a few seconds for the surplus egg to run off.

Third place each piece of escalope on your tray of bread crumbs pressing down gently so that the maximum

crumbs adhere.

Fourth lay on a clean tray ready for frying. Don’t begin frying until all your escalope are coated in bread

crumbs.

 

C. Frying

To test if the oil is ready, drop a small cube of bread into the oil, it is ready when the cube sizzles straight

away. If it has got too hot and is smoking, remove from heat and allow to cool down a little.

Fry for 3-4 minutes on one side, check using two forks how golden it is becoming and then turn over.

If you are frying a lot of  escalope and the oil starts to darken and  you have too many burnt bread crumbs in

the oil, then just poor off the oil into a heat proof dish and start again with new oil and butter.

When the oil cools, place in plastic sandwich bag and discard, this avoids spills and never throw the fat

down the sink, eventually it blocks the waist pipes.

Fry until golden and place on dish with kitchen paper to drain, keep warm in oven.

In this example I have cut the escalope up smaller to make frying easier.

Pile in a warm serving dish, decorate with lemon slices and parsley and serve with mashed potatoes or any

other vegetable, preferably with out any liquid sauce, which would soften the nice crispy schnitzel.

Add your  lemon slices, or wedges just before serving. The schnitzel is best served straight away, but it also

keeps well kept warm for half an hour in the oven gas mark 100.C.

Final result…..delicious!

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6 Comments leave one →
  1. November 12, 2012 5:48 pm

    One day, when I’m brave enough, I shall try this. I love all your tips and the step-by-step photos, essential for a novice like myself. The end result looks delicious.

    Like

    • November 12, 2012 6:09 pm

      Oh thank you! I’ll make it for you when you come!
      Love your “Tea Cups,” too! A recipe for design, colour and drawing!
      Try the “Escalope With Cream And Asparagus.” It is easier and quick, especially with all the good meat in your part of the world!

      Like

      • November 12, 2012 7:46 pm

        I saw that … it looks delicious too and I might be able to make it without disastrous results 🙂

        And thank you for the lovely compliment on the teacups pattern. Once I refine it I’ll be placing it on aprons, tea towels, etc … LOL

        Like

      • November 12, 2012 11:06 pm

        I look forward to sharing a Cup! 🙂 Earl Grey or Lapsang Souchong ? or some shade in between …..ha ha xxx

        Like

      • November 13, 2012 12:36 am

        All shades! Am looking forward to it too 🙂

        Like

      • November 13, 2012 12:40 am

        ahhaha ; xxx

        Like

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