Wiener Schnitzel by Johann Lafer – even better with his recipe

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Von: Anne Tessin

Johann Lafer loves Wiener Schnitzel – no wonder when it tastes like this recipe. © Lafer

Johann Lafer knows Wiener Schnitzel – and now you can too. With the star chef’s tips and tricks, the classic becomes even tastier.

Wiener Schnitzel is a kitchen classic that most people only treat themselves to in restaurants. thin meat, crispy and fluffy breading, fried golden yellow – such a perfect Wiener Schnitzel is a treat and at the same time a bit intimidating. What would you say if you could fry the schnitzel of all schnitzel at home just like in a restaurant? With this recipe and tips and tricks from Johann Lafer himself, this is guaranteed to work. The top chef shares his secrets for the perfect Wiener Schnitzel with you, so heat up the pan and let’s get started.

Wiener schnitzel with lemon, anchovy, caper and parsley on a plate with cutlery
Wiener Schnitzel © Lafer

Wiener Schnitzel according to Johann Lafer: You need these ingredients

for the schnitzel:

  • 1 EL Öl
  • 4 veal escalopes (160 g each, cut from the veal topside)
  • salt, pepper (from the spice mill)
  • 50 grams of flour
  • 50 ml whipped cream
  • 2 Owner (At M)
  • 150g breadcrumbs
  • 200 g clarified butter
  • Also: cling film

for the set:

  • 4 lemon slices
  • 4 anchovies
  • 1 tbsp capers
  • 4 leaves of flat-leaf parsley

How to fry the perfect Wiener Schnitzel the Johann Lafer way

  1. Spread the cling film on the work surface and lightly brush it with oil.
  2. Place the veal escalopes one by one on the foil and cover them with it.
  3. Using a flat iron, gently pound the meat thin, about 3 to 5mm. Tipp: If you don’t have a plating iron, pound the meat with the blade of a cleaver or with one heavy pan flat
  4. Season the veal cutlets on both sides with salt and pepper.
  5. Sift the flour to allow it to coat the meat loosely, then turn the meat in it.
  6. Gently tap off the excess flour with your hands.
  7. Beat those Semi-rigid cream (how to do it without a mixer) and then whisk them with the eggs in a flat pan with a fork. Tipp: The egg cream makes the breading juicier.
  8. Then pull the mottled schnitzel through the whisked egg cream and let them drain well.
  9. Toss the meat in the breadcrumbs. Tipp: Do not press down on the breading, otherwise it will become soggy and not wrap loosely and wavy around the meat.
  10. Heat the clarified butter in a pan to 160 to 170 degrees. You can check the temperature with a frying thermometer.
  11. Bake the schnitzel floating in the hot clarified butter. So that the breading rises loosely and wavy: carefully swirl the pan or pour the hot fat over the meat.
  12. As soon as the underside is golden brown, turn the schnitzel and finish cooking on the second side.
  13. Then drain the golden-brown baked schnitzel on kitchen paper.
Kettershausen: His cabbage rolls mainly contain ingredients from the region

The most important schnitzel tip that Johann Lafer has for you:

Don’t skimp on the clarified butter. The schnitzel should really swim in the fat. This may not be good for the hips, but it is essential for the taste and success of your Wiener Schnitzel – and every other schnitzel that ends up in your pan.

Finally, garnish the Wiener Schnitzel with lemon, anchovies, capers and parsley and the Wiener Schnitzel in Johann Lafer quality is ready. Have fun roasting.

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