This week, I'm in Vienna learning how to use coffee in your cooking and how to pair coffee with food. I'm just getting started on that front but I would be remiss if I came all the way to Vienna and didn't hunt down and share a famous (and easy) Viennese dish: the wiener schnitzel. So here it is from the restaurant Plachuttas Gasthause zur Oper in the heart of the city.
Ingredients (serves 4)
600g trimmed veal, silverside or topside (4 cutlets)
2 eggs
salt (for seasoning)
flour (about 1/2 cup)
dried breadcrumbs (about 1/2 cup)
vegetable oil or clarified butter
Method
Pour oil in a pan so it’s 2 to 3 cm deep. Heat to 180C.
Beat the eggs with a fork (not a mixer) and pour in a shallow dish.
Place the flour in its own shallow dish. Place the breadcrumbs in a separate shallow dish.
Gently pound the veal cutlets with a meat mallet to about 1cm thickness and season each side of the cutlets with salt.
Working with one cutlet at a time, dredge the cutlet in the flour pan. Be sure to cover both sides, shaking off the excess. Next, dip each cutlet in the egg pan, coating each side. Then cover each side of the cutlet with the breadcrumbs, pressing lightly.
Fry each cutlet in the hot oil for 3 to 5 minutes until brown. Drain.
Garnish with lemon and serve.
* Recipe from the chefs at Plachuttas Gasthaus zur Oper, Vienna, Austria, www.plachutta.at
* We added some measurements for clarification
