Zigeunerschnitzel
A golden, pan-fried Austrian classic featuring tender escalopes encased in a light, undulating souffléed breadcrumb crust, served with fresh lemon and parsley potatoes.
Ingredients
- • 4 tender veal or pork escalopes (approx. 150g each), pounded thin
- • 60g plain flour, seasoned with sea salt and white pepper
- • 2 large free-range eggs, lightly beaten
- • 150g fine golden breadcrumbs (Semmelbrösel)
- • 100g clarified butter (or lard) for shallow frying
- • Fresh lemon wedges and fresh parsley, for serving
- • Warm Austrian potato salad or buttered parsley potatoes, to accompany
Preparation Steps
Preparation: Gently pound the escalopes between sheets of clingfilm to an even 4mm thickness. Season lightly with salt.
Crumbing: Dredge each escalope in flour, dip through beaten egg, and coat lightly in breadcrumbs without pressing down (ensuring the crust soufflés during frying).
Frying: Heat clarified butter in a wide pan over medium-high heat. Fry each schnitzel for 2-3 minutes per side, swirling the pan continuously so the butter washes over the top until puffed and golden.
Serving: Drain on kitchen paper and serve immediately with fresh lemon wedges and warm potato salad.