A recipe for the classic Wienerschnitzel served with sautéed potatoes and steamed peas. The garnish on top is called garnishes and consists of a lemon slice with capers, anchovies, and plenty of freshly grated horseradish.
Recipe for wienerschnitzel with garnishes
A recipe for the classic Wiener schnitzel served with sautéed potatoes and steamed peas.
The garnish on top is called a “dreng” and consists of a lemon slice with capers, anchovies, and plenty of freshly grated horseradish.
Servings: people
Wienerschnitzel with garnishes
A recipe for the classic Wienerschnitzel served with sautéed potatoes and steamed peas. The garnish on top is called garnishes and consists of a lemon slice with capers, anchovies, and plenty of freshly grated horseradish.
Equipment
- Meat Hammer
- Frying Pan
- Whisk
- Pot
- Sauté Pan
Ingredients
- 2 pcs. Veal Schnitzel
- 52 gram Wheat Flour
- 200 gram Grate
- 2 pcs. Egg
- Spices salt and pepper
- Butter for frying
- Oil for frying
Boy
- 1 pcs. Lemon
- 4 pcs. Anchovy Fillets
- 10 gram Capers
- Horseradish freshly grated
Parsley Potatoes
- 500 gram Potato here I used new potatoes
- 2 l Water
- 20 gram Salt
- 10 ribs Broad leaf parsley
- 25 gram Butter
- Salt and Pepper
Instructions
Wienerschnitzel
- Flatten the meat with a meat mallet. Pound it out until it is approximately 1/2 centimeter thick.
- Pour flour and breadcrumbs onto separate flat plates. Beat the egg in a deep plate.
- First dip the meat in flour, then in the beaten egg, and finally in breadcrumbs.
- Heat a large frying pan with plenty of butter and oil. It's important not to skimp on the fat when frying anything breaded; the fat is necessary to achieve that delicious, crisp crust.
- Place the meat on the hot pan and fry it for 2-3 minutes on each side until it is fully cooked and golden brown.
Garnishes:
- Cut two nice slices from the lemon.
- Place two anchovies on each lemon slice.
- Distribute capers and horseradish over and place a lemon slice with toppings on each piece of meat.
Potatoes
- If you're using new potatoes, just scrape them to remove the skin. If not, peel the potatoes.
- Boil them in salted water.
- Remove the leaves from the parsley. Add the stems to the boiling water; the leaves will be used at the end.
- The potatoes should not be overcooked, so boil them until slightly firm to the bite. Here, they got 12 minutes of boiling without a lid, and then the lid was put on, and the heat turned off. Finally, they stayed in the hot water for 8-10 minutes.
- Heat a sauté pan over medium-high heat (about 10 out of 14 on my stove).
- Add butter to the pan, and when it sizzles, add the potatoes directly from the pot, letting some of the boiling water come with them.
- Chop the parsley leaves and add them to the pan. The potatoes only need to be "coated" in the butter/parsley mixture.
- Season with salt and pepper and serve immediately.
Serving:
- Serve the Wienerschnitzels with garnishes on top and alongside the potatoes. You can also have steamed, fine peas with it.
Notes
