The original Wiener Schnitzel recipe from the Borchardt

Name: The original Wiener Schnitzel recipe from the Borchardt
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 600 g waxy potatoes; 4 TABLESPOONS Cider vinegar; 3 TSP medium hot mustard; 8 TABLESPOONS Sunflower oil; 200 ml Beef broth (glass); 3 finely diced shallots; 7-10 Tbsp Salt, freshly ground; 7-10 Tbsp black pepper; 4 TABLESPOONS fried diced smoked bacon; 1 TABLESPOON finely chopped parsley and lovage; 4 Cutlets from the leg of veal (approx. 180 g each); 7-10 Tbsp salt, pepper, 4 tablespoons flour; 2 whisked eggs; 4-6 Tbsp breadcrumbs (from the baker or homemade); 300 g clarified butter; 1 Organic lemon, cut into 4 slices; 4 Anchovy fillets; 1 TABLESPOON Capers

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

600 g waxy potatoes
4 TABLESPOONS Cider vinegar
3 TSP medium hot mustard
8 TABLESPOONS Sunflower oil
200 ml Beef broth (glass)
3 finely diced shallots
7-10 Tbsp Salt, freshly ground
7-10 Tbsp black pepper
4 TABLESPOONS fried diced smoked bacon
1 TABLESPOON finely chopped parsley and lovage
4 Cutlets from the leg of veal (approx. 180 g each)
7-10 Tbsp salt, pepper, 4 tablespoons flour
2 whisked eggs
4-6 Tbsp breadcrumbs (from the baker or homemade)
300 g clarified butter
1 Organic lemon, cut into 4 slices
4 Anchovy fillets
1 TABLESPOON Capers

Directions

1
For the potato salad, cook the potatoes in their skins and peel them while still hot. Cut into slices and turn them while still warm in a marinade whisked from cider vinegar, mustard, oil, stock, diced shallots, salt and pepper.
2
Finally fold in the bacon and the herbs. Cover the potato salad and let it soak for at least 6 hours and carefully warm it up before serving.
3
Tap the escalopes flat until they are only 1⁄2 cm thick. Season with salt and pepper, turn in the flour and shake off excess. Then turn in the whisked eggs and loosely in the breadcrumbs.
4
Do not press on the breadcrumbs, otherwise the breadcrumbs will not soften (rise) during baking.
5
Heat the clarified butter in a pan with a high rim at medium heat. The right temperature is reached when small bubbles rise from a wooden skewer. Fry the escalopes one after the other, floating in the fat, until they are wavy and have a golden brown crust.
6
Carefully regulate the heat again each time. If it is too high, the crust burns, if it is too low, it sucks in fat. Lift it out and degrease it on kitchen paper.
7
Put the lukewarm potato salad on the plates and place 1 cutlet on each plate. Garnish each cutlet with 1 slice of lemon, on which an anchovy ring filled with capers is placed, and with lemon wedges.