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Wiener Schnitzel with Grüner Veltliner

Written by: Charlie Stein

At The Vintner, we regularly get together and run team tastings on our 100 wines and this week it was my turn to take to the stage and talk through a flight of green, fresh and vibrant Grüner Veltliners. What stands out for me about Grüner is its versatility when matching with food: barring red meat, it goes with almost anything. With that in mind, I’m matching our Grüner Veltliner by Bernhard OTT with what I think is its ultimate match and also country fellow… the brilliantly retro Wiener Schnitzel. The acidity in the wine helps lift the fried breadcrumbs and oil off the palate and the spice and white pepper complement the meat and are never overpowered. 

Serves Two

2 escalopes of British rose veal (or pork)
2 eggs
2 tbsp double cream
Flour, to coat
50g dried white breadcrumbs 
Vegetable oil, to fry
25g clarified butter 
1 wedged lemon
Salt and pepper 

Step 1
Place your escalopes onto a chopping board, place cling film over them, and beat with the underside of a pan or meat hammer. Beat out as thinly as possible and season with salt and pepper. 
Step 2
Place the flour and breadcrumbs into separate flat plates; beat the eggs together on a further plate using a fork.
Step 3
Heat ½ cm of oil in a deep sided frying pan. While the oil is heating coat each schnitzel firstly on both sides in flour, then draw through the beaten eggs, ensuring that no part of the schnitzel remains dry, and lastly into the breadcrumbs making sure not to press down too hard. Test the heat of the oil by adding a small piece of breadcrumb, if it hisses and bubbles up then it’s hot enough.
Step 4
Add the clarified butter to the pan and add the escalope frying on each side till golden and brown (roughly 3 mins on each side).
Step 5
Remove the crispy schnitzel and place on kitchen paper to dry off and garnish with lemon wedge. Serve with parsley potatoes, rice, potato salad or mixed salad.

Vintner wines mentioned in this post: Grüner Veltliner ‘Am Berg', Bernhard Ott.

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