Wiener Schnitzel is one of the most popular dishes in ski resorts. Top chef Benjamin Parth from Ischgl’s Restaurant Stüva shows us at TRISANNA how it’s really made. An instruction manual in eight stages.
The starting point is meat, which means good veal at a minimum, or very good pork if you prefer. Loin or sirloin cuts are suitable, not more than 5 millimetres thick, but no thinner, so that they can still be easily well tenderised. “Pounding breaks up the sinews, making the meat more tender,” says Benjamin Parth. Salt and pepper. The breadcrumb coating should be made from flour, beaten egg (“you absolutely must fold in whipped cream and a little mineral water”) and breadcrumbs (“white bread only”). Heat the rapeseed oil to 180 degrees, put the schnitzel in the pan, keep shaking the fat from side to side, then add the butter. Serve with potato salad or mashed potatoes.