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the best escalope recipe for the whole family

25 mayo, 2021

Today we want to prepare the authentic Viennese schnitzel, the best schnitzel recipe to make the whole family happy. This steak is a classic in Austria and in many other areas of Europe, and it resembles our breaded steaks or Milanese in Latin America.

As tradition dictates, We have made it with beef fillet, although this preparation made with pork fillets is also very popular.. In other areas of the world such as Israel or Australia, it is prepared with chicken breast fillets, although strictly speaking we would no longer be facing an authentic schnitzel.

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In addition to the ingredients that we now indicate, to make a schnitzel it is convenient to use a utensil called a espalier to beat and stretch the meat and leave it very thin. In this way, we get a breaded steak that practically cooks in seconds, so that it will be juicy and tender on the inside and crisp and golden on the outside.


WMF Profi Plus Meat marrowing iron, Polished Stainless Steel

WMF Profi Plus Meat marrowing iron, Polished Stainless Steel

For this preparation, we have followed the advice of Nino Redruello, the chef of La Ancha or Fismuler, who prepares -now also to take home- his famous Armando schnitzel. We ask the butcher to cut the veal tapa fillets very thin or for breading. At home, we put them between two transparent kitchen plastics and with the help of the trellis we flatten and stretch them well.

Season to taste and put the fillet first in flour, then in beaten egg and finally in breadcrumbs. It is important shake off excess flour, egg and breadcrumbs well to get a very fine breading, a layer that browns quickly.

To fry the Viennese schnitzel, and due to its large size, we will need a very large pan or, as I have done, we will use the paella for this operation. You can use sunflower oil for its neutral flavor or extra virgin olive oil if you prefer.

Escalope Viener Schnitzel Collage Pakus Steps Direct Palate

We wait for the oil is very hot so the Viennese schnitzel will cook in a minute or two on each sideThis being enough time to brown the exterior or layer of breading and that the interior remains juicy despite its minimum thickness. We dry on an absorbent paper and take to the table immediately.

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With what to accompany the schnitzel or schnitzel

To accompany a authentic viennese schnitzel tradition calls for good French fries and lemon wedges. There are also those who prefer to spread a little truffle butter on top, although in my opinion, when it is well done it does not need any accompaniment for its enjoyment.

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