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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 211) → Modernised~86% of the text changedremovedadded
2 kg. kalvekjøt kg kalvekjøtt (helst av lår eller kam). 3 teskeer salt ts salt. 1 ts pepper (blandes med saltet). 2 stk egg kavring (til panering). 3 dl knuste kavringer (griljermel). 1 citron stk sitron (skjæres i tynne skiver). 6 stk ansjos (renses og rulles opp). 1 spiseske kapers ss kapers. 2 del. kjøtkraft dl kjøttkraft. 1 del. sherry dl sherry. 100 gr. smør. Kjøttet, helst av laaret eller kammen, skjæres g smør (til steking). Skjær kalvekjøttet i skiver som er godt fingertykke skiver, bankes let fingertykke, bank dem lett og gives en rund form, bestrøes med blandet form dem runde.. Strø over salt og pepper, vendes blandet med pepper. Vend skivene først i egg sammenvispet egg, deretter i knuste kavringer.. Brun smøret i panne og støtt kavring, stekes stek schnitzlene lysebrune i det brunede smør. Paa og gjennomstekte på begge sider. Hold dem varme på fatet.. Legg en tynn sitronskive på hvert stykke lægges stykke, legg en tyndskaaren skive citron, hvorpaa er lagt 1/2 halv renset, tæt oprullet ansjos, tett oppurullet ansjos på skiven og rundt om denne fordel 4 kapers. Skyen kapers rundt.. Kok inn steksjyen i panden kokes ind pannen med kraften kjøttkraften i 5 minutter, tilsættes vinen tilsett sherryen og heldes paa hell sausen over anretningsfatet.

Note on Modernised

Mål er modernisert (del. → dl, gr. → g), «kavring» er angitt som knuste kavringer/griljermel, og mengde pepper er anslått da originalen bare skriver «pepper». Sherry er ført opp med 1 dl, slik den løse linjen «del. sherry» i originalen tilsier.

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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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