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Wiener Schnitzel or scallopini, as they are called in Italy or escalopes in France, consist of thinly sliced meat usually veal or pork, although chicken may also be used, dredged in flour and breadcrumbs. The meat slices are tenderized and rendered thinner with a meat mallet. Ask your butcher to prepare the scallops for you. Usually I am not satisfied and I always render then even thinner until about 1 cm thick.

In case we have a lot to fry, in order to keep the other hot, preheat oven at about 120 degrees and keep them hot in the oven. Never cover them because they will turn soft from the steam.

I usually accompany them with Fried Potatoes, Potato Croquettes, Mashed Potatoes  and other times Stuffed Jacket Potatoes or Potatoes Lyonaises.

To accompany them I serve them with Mushroom Sauce.

Mushrooms a la creme

For these who don’t have much time, you can prepare  more whenever you can and place them in the deep freezer, covered with cling film.

Defrost before frying.

Wiener Schnitzel

Preparation time:20 – 30 minutes

Frying time:10 – 15 minutes

Serves: 4

Ingredients:

  • 4 scallops (thin slices) of veal – pork or chicken breast
  • Salt,
  • Ground pepper
  • Milk
  • Flour
  • Breadcrumbs
  • 2 whole eggs
  • Olive oil to deep fry (I avoid butter or other fat)

Mushroom à la Crème:

  • 200 grams button mushrooms
  • 3 tbsp olive oil
  • 1 sprig rosemary
  • 1 clove roasted garlic
  • ½ tsp salt
  • Pepper
  • 1 tbsp all purpose flour
  • Vegetable or Chicken stock (about 1 cup)
  • 100 ml light cream
  • 1 tsp butter

 

Directions

  1. After washing, draining and making them thinner (if necessary), season with salt and pepper.
  2. Beat eggs, and have the flour and bread crumbs in separate plates ready.
  3. First of all dip them in the milk and then in the flour.
  4. Then dip them in the beaten eggs and fnally coat them with bread crumbs.
  5. Heat oil in a frying pan and it must really be hot, but before smoking, so that the breadcrumbs do not fall off the meat.Do not put too many in the frying pan but leave enough space in between.
  6. When they have golden brown colour, turn on the other side and fry about 10 – 15 minutes, totally.
  7. In a non-stick frying pan, heat the olive oil and sauté mushrooms for a few minutes.  Add garlic and rosemary and sauté for a couple more minutes.
  8. Add the flour and mix to make a roux.
  9. Add the vegetable or chicken stock and stir.
  10. Add cream and stir until it starts thickening.
  11. Add the butter and stir.

 

Potato Croquettes with schnitzel

Kopiaste and Kali Orexi,

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Χωρίς σχόλια on Wiener Schnitzel and Mushroom Sauce

  1. Ο/Η Peter M λέει:

    Your schnitzel is big, filling and nicely browned. All you need is a nice mushroom sauce for it.

  2. Ο/Η Ivy λέει:

    Please Peter if you have the recipe send it to me because I always knew something was missing but didn’t know what sauce would go with schnitzel.

  3. Ο/Η George λέει:

    Yes, a nice mushroom sauce would be perfect for this dish….

  4. Ο/Η Ivy λέει:

    Actually Peter has given me the recipe and next time I shall make it. So if any one else wants to make the sauce I am quoting Peter’s recipe:
    «To make a mushroom sauce for your schnitzel, saute some sliced mushrooms (fresh), then add some flour, some white wine, stock, reduce and finish with a bit of cream».
    Thanks Peter.

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