Wiener Schnitzel

Wiener Schnitzel first appeared in the 19th century and has been a staple since. Feautring Chef's Own^™ Pre-Dust, Chefs Own^™Tempura Batter, and Chef's Own^™ Fine Panko Breadcrumbs. With the meat thinly flattened and then fried, this creates a mouthwatering bite each time.

Made with:

What You'll Need

Amount	Ingredients
2 kg	Veal - or pork top round, or chicken breast
10 g	Salt
5 g	White Pepper
4 pieces	Lemon
20 pieces	Caper
10 pieces	Anchovies
100 g	Chef's Own™ Pre-Dust
300 g	Chef's Own™ Tempura Batter
700 ml	Cold Water
300 g	Chef's Own™ Fine Panko Breadcrumbs

Preparation

1. Trim the silver skin and excess fat off the meat. Slice 180 g steaks in butterfly cuts. Flatten the steaks to 7mm thin Schnitzel and season with salt and pepper.

2. Dust the Schnitzel with Chef's Own™ Pre-Dust. (Step 1)

3. Dissolve Chef's Own™ Tempura Batter in cold water. Allow batter to rest for 10 minutes, dip the Schnitzel into the batter. (Step 2)

4. Coat the battered Schnitzel with Chef's Own™ Fine Panko Breadcrumbs (Step 3).

5. Fry for 6-7 min at 160-170°C. Drain on paper towel and garnish with a slice of lemon, rolled anchovy and 2 capers.