Serves
4 people
Austria
These very thin, crisp breaded veal steaks are the national dish of Austria. I learned from Michelin starred chef Tony Morwald how fast and simple this dish named in honor of Vienna really is to make. Serve with potatoes, ideally boiled in water and butter, and garnish with parsley and a lemon wedge.
INGREDIENTS:
4 veal escalopes, approx.
4 ½ oz (125g) per person
4 ½ oz (125g) all-purpose (plain) flour
Salt and pepper
2 eggs, beaten
8 oz (225g) breadcrumbs
9 oz (255g) butter
1 lb (450g) potatoes, cooked, peeled and sliced
2 oz (55g) butter
Small bunch fresh parsley
1 lemon
Place the veal escalopes on a board and gently tap with a rolling pin until thin and even. Breadcrumb the veal escalopes by preparing three plates: one with the flour, seasoned generously, one with the beaten eggs and one with the breadcrumbs. Dip the escalopes first in the flour, brushing off the excess, then in the egg wash and then into the breadcrumbs, pressing them firmly onto the meat.
Heat the butter in a heavy based pan and skim off any residue. Deep fry the escalopes in the butter, basting frequently, until golden brown, then drain on kitchen towel. Keep warm.
Serve the escalopes with boiled potatoes (boiled in water with butter) and chopped parsley, and a lemon wedge.