BÉCSI SZELET
(HUNGARIAN WIENER
SCHNITZEL)
Due to the strong Austro-
Hungarian culinary influence in
Hungary, as I mentioned before,
this recipe for
Bécsi Szelet
translates as Viennese Slice, or
as it's more commonly known
in Austria and Germany,
Wiener
Schnitzel.
I have added an optional
extra for those who want to serve
this as
Jägerschnitzel (Hunters
Schnitzel) which is basically a
Wiener Schnitzel with a German
hunter's style mushroom sauce.
Serves 4
INGREDIENTS:
4 pork or veal escalopes.
Seasoned flour, for dredging
1 large egg, beaten with a little
milk
Bread crumbs
Vegetable oil, for frying
Butter, for frying
Lemon wedges, to serve
Flat leaf parsley, to serve
METHOD:
1. Put the escalopes on a
chopping board, cover them with
greaseproof paper, and beat them
out as thinly as you can with a
meat tenderiser.
2. Dredge the beaten escalopes in
the flour, then in the beaten eggs
and then coat in the breadcrumbs.
3. Heat the oil and butter together
in a large frying pan/skillet and
fry the
Schnitzels in a single layer,
tuning them over half way through,
until they are golden brown. It will
take approximately 5 minutes for
each side to cook.
4. Drain the
Schnitzels well and
serve them immediately with
wedges of lemon and the parsley or
the
Jägerschnitzel sauce below.
JÄGERSCHNITZEL SAUCE
INGREDIENTS:
300g fresh mushrooms, peeled,
trimmed and sliced
1 onion, peeled and finely diced
Butter, for frying
150ml sour cream
Salt and pepper, to taste
METHOD:
1. Fry the mushrooms and onion in the
butter over a gentle heat for 6 to 8
minutes.
2. Add the sour cream and simmer
gently for 2 to 3 minutes, season to
taste and spoon the sauce over freshly
fried
Bécsi Szelet (Wiener Schnitzel).
52
VIKING
