Wachau Butter Schnitzel

For the Wachauer Butterschnitzel, either have the veal minced at the butcher’s or grind it through a meat grinder.

Soak the rolls in milk, squeeze well and mix with minced meat and eggs. To soft dough consolidate as desired with breadcrumbs, but it should remain loose and airy in any case.

Season the meat dough with salt and pepper and form evenly shaped loaves and fry them in hot clarified butter on both sides. When the meatballs are golden brown and shiny, remove them from the pan and arrange them next to each other in a baking dish.

Pour beef broth over the pan residue, reduce to two-thirds over high heat, and pour the resulting juices over the patties. Spread butter flakes on top and cook in the oven preheated to 180 °C for about twenty minutes without a lid.

Lift out the finished loafs, dust the sauce if necessary and thicken with sour cream. Place the Wachauer Butterschnitzel on a base of mashed potatoes and cover with the well thickened sauce.

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