Figlmüller Schnitzel

1 mins
Serves 1
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Directions

  1. 1Use a 180 to 200 gram cutlet.
  2. 2Use a 180 to 200 gram cutlet.
  3. 3Use a 180 to 200 gram cutlet.
  4. 4Butterfly the cutlet, cover it in plastic wrap, and pound it to a thickness of 3 to 4 mm.
  5. 5Butterfly the cutlet, cover it in plastic wrap, and pound it to a thickness of 3 to 4 mm.
  6. 6Butterfly the cutlet, cover it in plastic wrap, and pound it to a thickness of 3 to 4 mm.
  7. 7Season with salt.
  8. 8Season with salt.
  9. 9Season with salt.
  10. 10Brush with vodka to create steam and puff up the breading for a bubbly look, called "soufflieren".
  11. 11Brush with vodka to create steam and puff up the breading for a bubbly look, called "soufflieren".
  12. 12Brush with vodka to create steam and puff up the breading for a bubbly look, called "soufflieren".
  13. 13Scramble the eggs to about 50%.
  14. 14Scramble the eggs to about 50%.
  15. 15Scramble the eggs to about 50%.
  16. 16Use bread crumbs from bread made with milk.
  17. 17Use bread crumbs from bread made with milk.
  18. 18Use bread crumbs from bread made with milk.
  19. 19Make sure the bread crumbs are superfine to create a tighter seal and trap more steam.
  20. 20Make sure the bread crumbs are superfine to create a tighter seal and trap more steam.
  21. 21Make sure the bread crumbs are superfine to create a tighter seal and trap more steam.
  22. 22Dip the cutlet in flour, then into the egg, and finally into the bread crumbs. Don't press too much to keep the air pockets.
  23. 23Dip the cutlet in flour, then into the egg, and finally into the bread crumbs. Don't press too much to keep the air pockets.
  24. 24Dip the cutlet in flour, then into the egg, and finally into the bread crumbs. Don't press too much to keep the air pockets.
  25. 25Fry immediately after breading in clarified butter. Make sure to keep moving the pan and flip it.
  26. 26Fry immediately after breading in clarified butter. Make sure to keep moving the pan and flip it.
  27. 27Fry immediately after breading in clarified butter. Make sure to keep moving the pan and flip it.
  28. 28Once it achieves the proper color, the schnitzel is pretty much done.
  29. 29Once it achieves the proper color, the schnitzel is pretty much done.
  30. 30Once it achieves the proper color, the schnitzel is pretty much done.
  31. 31Immediately place it on a paper towel to soak up the fat.
  32. 32Immediately place it on a paper towel to soak up the fat.
  33. 33Immediately place it on a paper towel to soak up the fat.
  34. 34Serve with a slice of lemon and a caper eye.
  35. 35Serve with a slice of lemon and a caper eye.
  36. 36Serve with a slice of lemon and a caper eye.

Ingredients

  • 180 grams pork cutlet
  • 180 grams pork cutlet
  • 180 grams pork cutlet
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tablespoon vodka
  • 1 tablespoon vodka
  • 1 tablespoon vodka
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 cup bread crumbs from bread made with milk
  • 1 cup bread crumbs from bread made with milk
  • 1 cup bread crumbs from bread made with milk
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 3 cups clarified butter
  • 3 cups clarified butter
  • 3 cups clarified butter
  • 1 slice lemon
  • 1 slice lemon
  • 1 slice lemon
  • 1 caper eye (anchovy wrapped around a caper)
  • 1 caper eye (anchovy wrapped around a caper)
  • 1 caper eye (anchovy wrapped around a caper)

Equipment

kitchen scaleknifeplastic wrapmeat pounderpastry brushforkbaking sheetgratersievefrying pantongspaper towels