Johanns Wiener Schnitzel with fried potatoes

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
4 7
This is the perfect wave! When Johann Lafer floods the schnitzel in the pan with liquid clarified butter, Jessika is amazed: "Now I finally know how much fat you really need for a good schnitzel.
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 600 g waxy potatoes (e.g. La Ratte or Bamberger croissants)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 stale bread rolls (at least 4 days old)
  • 7-10 Tbsp Oil
  • 4 Veal escalope (approx. 120 g each; from the topside)
  • 2 Disc/s Bacon
  • 2 Shallots
  • 4 Stem/s flat leaf parsley
  • 1 Organic Lemon
  • 4 Anchovy fillets (glass)
  • 4 Capers (glass)
  • 2 TABLESPOONS clarified butter
  • 200 g clarified butter
  • 50 g Butter
  • 50 g Whipped cream
  • 2-3 Eggs (Gr. M)
  • 50 g Flour
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Cook potatoes with skin in boiling salted water for about 18 minutes until firm to the bite. Drain, rinse with cold water, peel and let cool off.

  2. 2

    Break rolls into large pieces, crush them into breadcrumbs in the universal crusher and put them into a deep plate. Brush two pieces of foil with a little oil. Dab meat dry, place in between and plate. Finely dice the bacon. Peel and finely chop the shallots. Wash parsley, shake dry, dab off leaves and chop finely. Wash lemon hot, dry and cut off 4 slices. Roll up 1 anchovy and arrange with 1 caper on each slice of lemon.

  3. 3

    Cut the potatoes into slices. Heat 2 tablespoons of clarified butter in a large coated pan. Fry the potatoes in this pan until golden brown, turning occasionally. Slide the potatoes onto one side of the pan. Fry bacon and shallots on the other side of the pan until crispy. Add butter and parsley and stir-fry through. Season with salt and pepper. Keep warm.

  4. 4

    Whip the cream until semi-stiff. Whisk with eggs and pepper in a deep plate. Put the flour in a sieve. Dust the cutlets with flour first, then pull them through the egg mixture and finally turn them in the breadcrumbs.

  5. 5

    Heat 200 g of clarified butter in a large frying pan. Carefully place the cutlets in the hot fat and fry them for about 1 minute on each side until golden brown. Drain finished cutlets on kitchen paper and sprinkle with salt. Schnitzel with fried potatoes and 1 garnished piece of bread

  6. 6

    "For the schnitzel breading, I only use crumbs from the crust of dried bread rolls. They absorb less fat and the breadcrumbs become crispier. "A no-go is breadcrumbs you buy."

  7. 7

    "I put the schnitzel on oiled cling film and sprinkle it with a little oil. Then I put foil on top of it again, before I flatten it with a flat iron. This way the meat structure is not damaged."

  8. 8

    "With the eggs, I add two tablespoons of semi-stiff whipped cream and some pepper. No salt, as it dissolves the breading from the meat."

  9. 9

    "For breading, I put the meat on a plate and sift flour over it. Then I pass it through eggs and breadcrumbs. Do not press on these! I heat the fat to a very high temperature - if it smokes slightly, it's at the ideal temperature."

  10. 10

    "The pan and the fat must always be kept in motion, but in return the pan must constantly move back and forth. In this way the escalopes are "'washed around'" by the fat, the breading throws the characteristic waves and becomes nice and crispy."

  11. 11

    "Only after I take the schnitzel out of the pan do I salt it."

Nutrition Facts

KCAL
610 kcal
CARBS
35 g
FATS
36 g
PROTEINS
32 g