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.

Wiener schnitzel

Name: Wiener schnitzel
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 2 kg veal (preferably from the leg or loin); 3 tsp salt; 1 tsp pepper (mixed with the salt); 2 pcs egg (for breading); 3 dl crushed rusks (breadcrumbs); 1 pcs lemon (cut into thin slices); 6 pcs anchovies (cleaned and rolled up); 1 tbsp capers; 2 dl meat stock; 1 dl sherry; 100 g butter (for frying)

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
Cut up the meat
Cut the veal into slices that are a good finger thick, pound them lightly, and shape them round.
2
Season and bread
Sprinkle with salt mixed with pepper. Turn the slices first in beaten egg, then in crushed rusks.
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
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
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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From1914 1949 Modernised

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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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