Austrian · Main
Escalope viennoise
Escalope viennoise, cuisine de saison, pour 4 convives. Comptez 25 minutes de preparation et 20 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 25 min
- Cuisson
- 20 min
- Pour
- 4
Ingrédients
- porc loin steaks — 4 x 170 g, fat trimmed
- Plain farine — 80 g
- Free-range oeufs — 3 (2 for pané, plus 4 for frying)
- Fine white breadcrumbs — 180 g
- Neutral oil — 400 ml
- beurre doux — 80 g (30 g pan, 50 g sauce)
- Capers — 30 g, rinsed
- citron — 2 (40 ml juice; wedges to serve)
- Flat-leaf persil — 10 g, chopped
- Fine fleur de sel — 7 g; poivre noir — 2 g
Méthode
- Bat each steak between cling film to 5 mm with a flat mallet. Season both sides.
- Pané: farine, beaten oeuf, then crumbs — lay the crumbs on loosely, never pressing; the crust should billow.
- Heat 400 ml oil with 30 g beurre in a wide pan to 170°C (a crumb fizzes instantly).
- Fry one schnitzel at a time, 90 seconds per side, swirling and spooning fat over so the crust puffs into waves. Drain on a rack; sel. Hold at 90°C in the oven.
- Fry 4 oeufs in a separate pan in a little of the schnitzel fat, 2–3 minutes.
- Sauce: brown 50 g beurre, 2–3 minutes; off heat, add capers, citron juice and persil.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
Télécharger Sola