The Perfect Wiener Schnitzel – Fried in Mangalica fat
Who doesn't love a really juicy and crispy Wienerschnitzel? The classic dish originating from Austria has long been a favorite on tables around the world. In Hungary, the Hungarian equivalent Rántott hús or Bécsi szelet is often served in restaurants and in homes.
But did you know that the choice of fat can make a world of difference to both taste and texture? Here at UngerskMat.se we share our professional recipe – fried in the flavorful Mangalica fat.
Why Mangalica Fat?
Mangalica fat comes from the unique Mangalica pig, a traditional woolly pig with fat that tastes like butter but can withstand higher temperatures. Here are some benefits:
- Rich and nutty flavor: Gives the schnitzel a full, authentic flavor.
- High smoke point: Perfect for crispy frying surface without burning.
- Natural and sustainable: Less processed than many industrial fats.
- Traditionally: Animal fat was often used in Central Europe – now you can cook like a master chef at home.
- Useful: rich in monounsaturated fatty acids and contains less cholesterol than regular pork fat
Classic Wienerschnitzel for 4 people
Ingredients
- 4 thin slices of veal fillet (120–150 g/piece)
- Salt and pepper
- 50 g wheat flour
- 2 eggs
- 100 g breadcrumbs
- 100–150 g Mangalica fat
- Lemon slices for serving
Instructions
1. Prepare the meat: Pound the meat thinly between plastic wrap. Salt and pepper both sides.
2. Bread:
- Roll the veal fillet slices in wheat flour → egg → breadcrumbs.
- Let the meat drain a little after the egg bath for extra crispiness.
3. Fry:
- Heat the Mangalica fat to approximately 160–170 °C. It is advisable to use a frying thermometer.
- Fry the schnitzels for 2–3 minutes per side until golden and crispy.
- Place them on a wire rack to retain their crispiness.
4. Serve: With lemon slices, parsley salad or Hungarian nokedli . Squeeze a little lemon over just before serving.
Pro tips for extra crispiness
- Dry breading: Let excess egg drain before breading – the breading should be airy.
- Correct temperature: Too cold fat = greasy schnitzel. Too hot = burnt crust.
- Fry in batches: Give each schnitzel space in the pan.
- Grilling: Keeps the breading perfectly crispy.
- Citrus finish: A little lemon just before serving enhances both flavor and crispness.
Enjoy your meal!🇭🇺
Tasty meal!🇸🇪
Cooking Wienerschnitzel in Mangalica fat is not just a way to honor tradition – it's a way to elevate the taste to professional level at home. Try our recipe and discover the difference for yourself!