https://arshadhs.github.io/tags/austrian/Recent content in Austrian on Arshad SiddiquiHugoen-usSun, 26 Jun 2016 02:30:00 +0100https://arshadhs.github.io/docs/recipe/chicken/wiener-schnitzel/Sun, 26 Jun 2016 02:30:00 +0100https://arshadhs.github.io/docs/recipe/chicken/wiener-schnitzel/<h1 id="wiener-schnitzel"> Wiener Schnitzel <a class="anchor" href="#wiener-schnitzel">#</a> </h1> <p>Wiener Schnitzel is a very thin, breaded and pan-fried cutlet made from veal or chicken. It is one of the best-known specialties of Viennese cuisine and considered a national dish of Austria.</p> <hr> <h2 id="ingredients"> Ingredients <a class="anchor" href="#ingredients">#</a> </h2> <ul> <li><strong>Chicken breast (escalopes)</strong> – 1 kg</li> <li><strong>Eggs</strong> – 2</li> <li><strong>Double cream</strong> – 2 tbsp</li> <li><strong>Flour</strong> – to coat</li> <li><strong>White breadcrumbs (dried)</strong> – 50 g</li> <li><strong>Vegetable oil</strong> – for frying</li> <li><strong>Clarified butter or ghee</strong> – 25 g</li> <li><strong>Lemon</strong> – 1 (cut into wedges, to serve)</li> <li><strong>Salt and pepper</strong> – to taste</li> </ul> <hr> <h2 id="recipe"> Recipe <a class="anchor" href="#recipe">#</a> </h2> <ol> <li>Place chicken escalopes between two sheets of plastic wrap and flatten with a rolling pin until very thin, being careful not to tear the meat.</li> <li>Season both sides with salt and pepper.</li> <li>In a shallow bowl, beat the eggs with the cream.</li> <li>Place flour on one plate and breadcrumbs on another.</li> <li>Dip each escalope first in the flour, then the egg mixture, and finally in breadcrumbs. Do not press too hard into the breadcrumbs.</li> <li>Place the coated cutlets on a plate and refrigerate for at least 1 hour or overnight.</li> <li>Heat oil in a wide frying pan over medium-high heat until a breadcrumb sizzles and browns quickly.</li> <li>Add clarified butter or ghee. When foaming, add the schnitzels.</li> <li>Fry until golden on the bottom, swirling the pan to cascade the oil over the top.</li> <li>Turn and cook the other side until golden brown.</li> <li>Remove and blot with kitchen paper. Serve immediately with lemon wedges.</li> </ol> <hr> <p>Crispy, golden, and indulgent—serve your Wiener Schnitzel with lemon, parsley potatoes or a light salad for a taste of Vienna at home!</p>