Cook Hungarian: Wiener Schnitzel (“Bécsi Szelet”)

  • 13 May 2015 9:00 AM
Cook Hungarian: Wiener Schnitzel (“Bécsi Szelet”)
Due to the strong Austrian influence of the Austro-Hungarian era, this dish of German origin is very popular in Hungary, known as bécsi szelet (Viennese slice), borjú bécsi (Viennese veal) or rántott hús (breaded meat). It is served in restaurants, and is a common meal in Hungarian homes, prepared often on Sundays or for festivities with spätzle, French fries, mashed potatoes, or rice.

Alternatively, green peas or other vegetables can be used as side dish. Bread and salad (or pickles) often accompany the meal. Some restaurants offer the cordon bleu variant, a slice of schnitzel rolled and filled with cheese and ham.

Ingredients:

1 cup all-purpose flour
3 teaspoons kosher salt, divided, plus more for seasoning
2 large eggs
2 tablespoons heavy cream
2 cups fine plain dried breadcrumbs
1/2 pound veal scaloppine or eye round, cut across the grain into 4 equal pieces
Freshly ground black pepper
2 cups vegetable oil
3 tablespoons unsalted butter
1 lemon, cut into 4 wedges
Curly parsley or lettuce

Preparation:

Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 tsp. salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 tsp. salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8”–1/16” thickness, being careful not to tear. Season lightly with salt and pepper.

Prop a dry-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 350°.

Add butter to skillet and adjust heat to maintain 350°.

Dredge 2 veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to a paper towel-lined sheet. Repeat with remaining veal slices.

Divide veal among plates. Garnish with lemon wedges and parsley or lettuce.

Source: hungarytoday.hu

Republished with permission

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