Figlmüller Schnitzel
Directions
- 1Use a 180 to 200 gram cutlet.
- 2Butterfly the cutlet, cover it in plastic wrap, and pound it to a thickness of 3 to 4 mm.
- 3Season with salt.
- 4Brush with vodka to create steam and puff up the breading for a bubbly look, called "soufflieren".
- 5Scramble the eggs to about 50%.
- 6Use bread crumbs from bread made with milk.
- 7Make sure the bread crumbs are superfine to create a tighter seal and trap more steam.
- 8Dip the cutlet in flour, then into the egg, and finally into the bread crumbs. Don't press too much to keep the air pockets.
- 9Fry immediately after breading in clarified butter. Make sure to keep moving the pan and flip it.
- 10Once it achieves the proper color, the schnitzel is pretty much done.
- 11Immediately place it on a paper towel to soak up the fat.
- 12Serve with a slice of lemon and a caper eye.
Ingredients
- 180 grams pork cutlet
- 1 pinch salt
- 1 tablespoon vodka
- 2 eggs
- 1 cup bread crumbs from bread made with milk
- 1 cup flour
- 3 cups clarified butter
- 1 slice lemon
- 1 caper eye (anchovy wrapped around a caper)
Equipment
kitchen scaleknifeplastic wrapmeat pounderpastry brushforkbaking sheetgratersievefrying pantongspaper towels
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