Johann Lafer's Wiener Schnitzel: How to turn the classic into a real top chef's schnitzel
Created: 09/09/2022, 06:00
By: Anne Tessin
Johann Lafer loves Wiener Schnitzel - no wonder when it tastes like this recipe.
© Lafer
Johann Lafer knows Wiener Schnitzel!
And thanks to its sure-fire recipe, you can too.
With the master chef's tips and tricks, the classic becomes particularly delicious.
Wiener Schnitzel is a kitchen classic that most people only treat themselves to in restaurants.
Wafer-thin meat, crispy and fluffy breading, fried golden-yellow - such a perfect Wiener Schnitzel is a treat and a bit intimidating at the same time.
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 © Lafer
Wiener Schnitzel according to Johann Lafer: You need these ingredients
for the schnitzel:
1 tbsp oil
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 eggs (size 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
With these foods, you can easily feast on a bad mood
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How to fry the perfect Wiener Schnitzel the Johann Lafer way
Spread the cling film on the work surface and lightly brush it with oil.
Place the veal escalopes one by one on the foil and cover them with it.
Using a flat iron, gently pound the meat thin, about 3 to 5mm.
Tip:
If you don't have a flat iron, use the blade of a cleaver or a heavy skillet to pound the meat flat
Season the veal cutlets on both sides with salt and pepper.
Sift the flour to allow it to coat the meat loosely, then turn the meat in it.
Gently tap off the excess flour with your hands.
Whip the cream until semi-stiff (how to do it without a mixer) and then, in a flat dish, beat it with the eggs using a fork.
Tip:
The egg cream makes the breading juicier.
Then pull the mottled schnitzel through the whisked egg cream and let them drain well.
Toss the meat in the breadcrumbs.
Tip:
Do not press down on the breading, otherwise it will become soggy and not wrap around the meat loosely and wavy.
Heat the clarified butter in a pan to 160 to 170 degrees.
You can check the temperature with a frying thermometer.
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.
As soon as the underside is golden brown, turn the schnitzel and finish cooking on the second side.
Then drain the golden-brown baked schnitzel on kitchen paper.
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.