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Wiener schnitzel

Erken's Wiener schnitzel from 1914: finger-thick veal slices pounded, seasoned, breaded in egg and rusk crumbs and fried in browned butter, garnished with a lemon slice, rolled anchovy, and capers, and served with a reduced pan sauce of meat stock and sherry.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 211 (falt i det fri)

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About the dish

In Erken's day, Wiener schnitzel was one of the most modern and "Continental" veal dishes in Norwegian bourgeois homes. The garnish of lemon, anchovy, and capers shows the classic Holstein-inspired presentation.

How to make it

  1. 1

    Cut up the meat

    Cut the veal into slices that are a good finger thick, pound them lightly, and shape them round.

  2. 2

    Season and bread

    Sprinkle with salt mixed with pepper. Turn the slices first in beaten egg, then in crushed rusks.

  3. 3

    Fry

    Brown the butter in a pan and fry the schnitzels light brown and cooked through on both sides. Keep them warm on the platter.

  4. 4

    Garnish

    Lay a thin lemon slice on each piece, place half a cleaned, tightly rolled anchovy on the slice, and distribute 4 capers around it.

  5. 5

    The sauce

    Reduce the pan juices with the meat stock for 5 minutes, add the sherry, and pour the sauce over the serving platter.

Changes from the original

Measurements have been modernized (del. → dl, gr. → g), "rusk" is given as crushed rusks/breadcrumbs, and the amount of pepper has been estimated since the original only writes "pepper." Sherry has been listed at 1 dl, as the loose line "del. sherry" in the original suggests.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 211) → 1949 (korrekturlest, s. 240)~45% av teksten endretfjernetlagt til
2 kg. kalvekjøt kalvekjøtt 3 teskeer teskjeer salt 3/4 teskje pepper egg eg kavring 1 citron i sitron 6 ansjos 1 spiseske spiseskje kapers 2 del. kjøtkraft 1 kjøttkraft 3/4 del. sherry 100 gr. smør. Kjøttet, helst av laaret låret eller kammen, skjæres tvers over trevlene i godt fingertykke skiver, bankes let lett og gives gis en rund form, rundform, bestrøes med blandet salt og pepper, vendes i egg og støtt kavring, støttkavring, stekes lysebrune lysebrunne i det brunede smør. Paa På hvert stykke lægges legges en tyndskaaren tynnskåren skive citron, hvorpaa sitron, hvorpå er lagt 1/2 renset, tæt tett oprullet ansjos, og rundt om denne 4 kapers. Skyen i panden pannen kokes ind inn med kraften 5 minutter, tilsættes tilsettes vinen og heldes paa helles på anretningsfatet.

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Frequently asked questions

Which part of the veal should I use?
Preferably meat from the leg or loin. Cut it into good finger-thick slices, pound them lightly, and give them a round shape.
How do I bread and fry the schnitzel?
Season the slices with mixed salt and pepper, turn them in egg and crushed rusk, and fry them light brown in browned butter.
What do the garnish and sauce consist of?
On each piece is laid a thin lemon slice with half a cleaned, tightly rolled anchovy and 4 capers around it. The juices in the pan are reduced with 2 dl meat stock for 5 minutes, 1 dl sherry is added, and it is poured onto the serving platter.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 211. It serves 6 and takes around 50 minutes.

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