Butter schnitzel
Butterschnitzel or calf Butterschnitzel are a special form of minced meat patties from veal , after frying in a gravy braised be. As a traditional Sunday meal, they are part of classic Viennese cuisine .
To prepare it, veal with stale rolls soaked in cream is first turned through the meat grinder and the mixture is processed into a dough with eggs . It is seasoned with salt , black pepper , nutmeg and a little lemon juice or zest. Then, palm-sized patties are formed from the dough, turned in very little breadcrumbs and fried in butter on both sides. Then the patties are placed in a saucepan , the roast set is deglazed with veal stock (also other broths) and added. Finally, flakes of butter are placed on the patties and everything is braised in the oven to the end.
Typical side dishes are parsley potatoes or potato puree and green salad . Often, hunter's sauce is served with butter schnitzel.
literature
- Ulrike Hornberg, Christoph Wagner: Austrian cuisine. The classic recipes. Christian Brandstätter Verlag, Vienna 1984, ISBN 3-85447-099-1 .