Monday, 1 February 2010

Turkey schnitzel 'Wiener Art' with potato salad

Only a schnitzel made with veal is a genuine Wiener Schnitzel. Everything else is called [meat of choice] schnitzel Wiener Art (i.e. the Viennese way). The Wiener Art (= Viennese way) of my turkey schnitzel refers to the method of breading the meat: 1. seasoned flour 2. beaten egg and  3. breadcrumbs.

Ingredients (serves 4)
  • Sunflower or vegetable oil (enough to cover a frying pan 5mm deep)
  • 4 turkey schnitzels, about 150g each (if you slice your own, make sure the cuts are between 5-10mm thick)
  • 1 cup flour, well seasoned with salt and pepper
  • 2 eggs beaten
  • 1 cup breadcrumbs
  • Lingonberry jam, to serve (outside Austria and Germany you can get it at IKEA - or you could also use cranberry sauce instead)
For the potato salad
  • 800g waxy potatoes
  • 1 small red onion, chopped
  • 1 cup beef stock (you can make it from concentrate, but fresh tastes better), should be still warm
  • 3-4 tbsp sherry vinegar
  • Salt and pepper, to taste

For the potato salad
  1. In salted water boil the potatoes with the skin on until they're done (a fork or knife inserted meets little resistance)
  2. Leave them to cool just long enough so that you dare to peel them
  3. Cut the peeled potatoes in slices and put in a large bowl
  4. Mix with the chopped onion
  5. Add the stock, one tablespoon at a time and mix. Let the potatoes absorb the stock before adding more. You may only need a few tablespoons of the broth if you prefer a less liquid-y potato salad (like I do)
  6. Add the vinegar and season with salt and pepper
For the schnitzels
  1. Fill  seasoned flour, beaten eggs and breadcrumbs into separate bowls/plates and line them up in that order
  2. Take your schnitzel and coat with the seasoned flour (shake off any excess flour). 
  3. Then dip them into the plate with the beaten egg and make sure they're covered all around with that yellow slime which serves as a glue for the breadcrumbs.
  4. And finally, lightly press the schnitzel from both sides into the plate with breadcrumbs. Put it aside on a plate and repeat with the remaining slices of meat (don't bother removing the sticky crumbs-egg mixture from your fingers before your done)
  6. Heat the oil in a large non-stick frying pan (to see if the oil is ready for your schnitzels, just drop in a a few breadcrumbs - when they start to sizzle right away you're good to go)
  7. Add the schnitzels and fry on both sides until the breading has turned a dark golden brown (about 2 minutes each side, depending on the thickness of the cut)
  9. Drain on a plate lined with paper towels (and keep warm in an oven pre-heated to 60° if you have a few batches to make)
  10. Serve with a slice of lemon (I like to literally drench my schnitzels in lemon juice... but that's just me), a good serving of potato salad and a dollop of lingonberry jam to dip each bite of schnitzel into. 

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