Super Schnitzel Recipe
Tuesday, December 12, 2017
The chefs at Mooser Hotel's award-winning restaurant share their recipe for Wiener Schnitzel, one of Austria's national dishes and the perfect way to satisfy a hunger made in the mountains...
INGREDIENTS
- 4 - Veal Cutlets (90g each)
- 2 - Eggs
- 100g - Bread Crumbs (very fine)
- 50g - Flour (fine)
- 150ml - Butter
- 50g - Vegetable Oil (or Peanut Oil)
- 0.5g - Salt
- 0.5 - Lemon Slices (and Fried Parsley for garnish)
METHOD
- Tenderize the veal to about 2–4mm, and salt on both sides.
- On a flat plate, stir the eggs briefly with a fork. (The egg becomes too thin if you beat it too much).
- Lightly coat the cutlets in flour then dip into the egg, and finally, coat in breadcrumbs.
- Heat the butter and oil in a large pan (allow the fat to get very hot) and fry the schnitzels until golden brown on both sides. Make sure to toss the pan regularly so that the schnitzels are surrounded by oil and the crumbing becomes ‘fluffy’.
- Remove, and drain on kitchen paper.
- Fry the parsley in the remaining oil and drain. Place the schnitzels on a warmed plate and serve garnished with parsley and slices of lemon.
TIP
Make sure to use high-quality, very fine breadcrumbs. Genuine Wiener schnitzels need to be fried in a frying pan, not in a deep fryer. Also, the use of butter is essential to give the schnitzels a typical ‘nutty’ taste.
Breathtaking views from your table, warm Tyrolese hospitality and outstanding service...these are the secret ingredients of an exceptional dining experience at St Anton's MOOSER Hotel.
The culinary team will prepare the best in Tyrolean and Austrian cuisine, with a firm focus on international, innovative and creative flavours to tempt the palate.
Begin your day or unwind in the evening in the Hotel Lounge, a room that evokes the senses of relaxation. The sophisticated setting, with its timeless views of St. Anton and the glorious Arlberg mountain scenery, provides the backdrop for a quiet interlude in front of the roaring fire.
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Bloc Magazine
Welcome to the 20th issue of Bloc magazine, with a host of intriguing features to get you through the dark winter months.
We are really excited to have acquired another new site, in the heart of Glasgow. We look forward to delivering Bloc to this extremely vibrant part of the city, directly opposite the recently redeveloped Queen Street Station.
The winter issue of our magazine visits Cape Town - dubbed The Mother City, or the Mother of South Africa. It has incredible food and wine offerings as well as mountains and beaches all within easy reach.
We also explore a destination much further afield, with the Von Braun space station and hotel moving closer to reality.
There are the usual features; Meeting the Bloc team, our favourite shows to stream and the pick of Bloc's social media.
Don't forget to sign up to Bloc's VIP Guest List, which makes you eligible for free room upgrades, free coffee and be the first to hear about our blockbuster VIP competitions.
We hope that this magazine provides you with some insight and entertainment on your journey.