Wienerschnitzel

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Wienerschnitzel — the Viennese schnitzel — is one of Austria's national dishes and, by law (Wiener Schnitzel is a legally protected name in Austria and Germany), must be made with ternera. The technique is exact: a top-round cutlet is aplastado to 4 mm thick, dipped in flour, beaten huevo, and dry breadcrumbs (sometimes panko-textured but never coarse), then frito in shimmering clarified mantequilla or lard so the coating puffs away from the meat in the signature 'Souffleur' bubbles. The schnitzel arrives the size of a side plate, often hanging over the edges, accompanied by a wedge of limón, a tiny lake of capers and perejil, and a side of buttery petersilkartoffeln (perejil papas) or cucumber salad. Eat with knife and fork; squeeze limón over; taste the contrast of crisp dorado crust, tierno pale ternera, and the bright bite of citrus.

Ingredientes

Sirve 4

• 4ternera cutlets from the top round (150–180 g each)
• 120 gplain flour
• 3 largehuevos, lightly beaten with 2 tbsp leche
• 200 gpan rallado fino y fresco (semmelbrösel)
• 1.5 tspfine sal
• 1 tspfreshly ground white pimienta
• 200 gclarified mantequilla (or 60 g mantequilla + 200 ml neutral aceite)
• 1 small bunchflat-leaf perejil, finely picado
• 2 tbspcapers, escurrido
• 4limón wedges
• 600 gsmall new papas (for perejil papas)
• 40 gunsalted mantequilla (for papas)

Instrucciones

1. 1

   Aplasta thin

   Coloca each cutlet between sheets of cling film. Aplasta with a suave-faced meat mallet (not a tenderiser) from the center outward to 4 mm thick. The schnitzel should be larger than your palm.

2. 2

   Hierve papas

   Hierve new papas in salted water hasta que esté tierno, 15 minutos. Escurre. Toss with melted mantequilla and a generous handful of picado perejil. Keep tibio.

3. 3

   Sazonar y preparar el empanizado.

   Season cutlets on both sides with sal and white pimienta. Set out three wide shallow dishes: flour, beaten huevo with leche, and breadcrumbs.

4. 4

   Pan

   Dredge each cutlet in flour, shaking off excess. Dip in huevo, letting drips fall off. Lay in breadcrumbs and press very lightly with the back of your fingers — do not push hard or the soufflé effect won't happen. Lay on a tray.

5. 5

   Heat the fat

   En una wide heavy skillet, heat clarified mantequilla to a depth of 1 cm to 170°C — it should shimmer. The amount must be enough that the schnitzel essentially swims rather than fries.

6. 6

   Fríe one at a time

   Lay one schnitzel into the caliente fat. Immediately swirl the pan continuously, basting the top with the caliente fat using a spoon. Within 60 seconds the breading should lift and puff into the Souffleur bubble — wavelike crackling between meat and crust.

7. 7

   Flip and finish

   After 90 seconds, flip carefully. Cocina 60 more seconds, continuing to baste, hasta que both sides are deep gold.

8. 8

   Escurre on paper

   Lift onto a paper-towel-lined rack. Continue with remaining schnitzels, adding clarified mantequilla if the pan looks dry. Each schnitzel takes about 3 minutos total.

9. 9

   Plate

   Lay each schnitzel onto a wide plate. Top center with a small mound of picado perejil and capers. Agrega a limón wedge and a generous side of perejil papas. Sirve immediately.

Variaciones

• •

  Schnitzel Wiener Art ('Viennese style schnitzel'): made with cerdo, the everyday variant.

• •

  Schnitzel Holstein: topped with a frito huevo and anchovies.

• •

  Jägerschnitzel: with a cremoso mushroom sauce on top.

Almacenamiento

Eat immediately. Reheat refrigerated leftovers (up to 2 días) En una caliente horno at 200°C for 8 minutos — never microwave.

Preguntas frecuentes