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)

Be the first to rate

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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 240) → Modernised~86% of the text changedremovedadded

2 ~~kg.~~ kg kalvekjøtt (helst av lår eller kam). 3 ~~teskjeer salt 3/4 teskje~~ ts salt. 1 ts pepper ~~eg kavring i~~ (blandes med saltet). 2 stk egg (til panering). 3 dl knuste kavringer (griljermel). 1 stk sitron (skjæres i tynne skiver). 6 stk ansjos (renses og rulles opp). 1 ~~spiseskje kapers~~ ss kapers. 2 ~~del. kjøttkraft 3/4 del. sherry~~ dl kjøttkraft. 1 dl sherry. 100 ~~gr. smør. Kjøttet, helst av låret eller kammen, skjæres tvers over trevlene~~ g smør (til steking). Skjær kalvekjøttet i skiver som er godt ~~fingertykke skiver, bankes~~ fingertykke, bank dem lett og ~~gis en rundform, bestrøes med blandet~~ form dem runde.. Strø over salt ~~og pepper, vendes~~ blandet med pepper. Vend skivene først i ~~egg og støttkavring, stekes lysebrunne~~ sammenvispet egg, deretter i ~~det brunede smør. På~~ knuste kavringer.. Brun smøret i panne og stek schnitzlene lysebrune og gjennomstekte på begge sider. Hold dem varme på fatet.. Legg en tynn sitronskive på hvert ~~stykke legges~~ stykke, legg en ~~tynnskåren skive sitron, hvorpå er lagt 1/2~~ halv renset, tett ~~oprullet ansjos,~~ oppurullet ansjos på skiven og ~~rundt om denne kapers. Skyen~~ fordel 4 kapers rundt.. Kok inn steksjyen i pannen ~~kokes inn~~ med ~~kraften~~ kjøttkraften i 5 minutter, ~~tilsettes vinen~~ tilsett sherryen og ~~helles på~~ 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.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!