Sebastian Lege's
The perfect schnitzel
Schnitzel – a classic with cult status. For Sebastian Lege, that means the ultimate challenge. In Vienna, he observes the professionals at work, tests breadings, and discovers Japanese tonkatsu ideas. In his lab, he experiments with fire, heat, and unconventional methods to create the ultimate schnitzel – crispy, juicy, perfect. Whether it will ultimately convince everyone remains to be seen.
The Perfect Schnitzel
Veal rump • Shokupan breading • Beef fat mix
A true Viennese schnitzel – reimagined.
Golden yellow and crisp on the outside, tender and juicy on the inside.
Sebastian Lege shows how to perfectly combine texture, browning, and aroma.
The Cut
• Veal rump, finely trimmed and cleanly cut
• Flattened with heart and hammer – thin, but with juice in the middle.
The Brine
• Milk with 2.5% salt
• Marinate the meat in it for 12 hours – this ensures tenderness and flavor.
The Breading 2.0
• Homemade Shokupan bread (Japanese, soft and delicate)
• Refined with carrot juice and turmeric for a golden color
• Dried, roasted and medium-fine ground
• It produces breadcrumbs that crackle like vinyl.
The fat
• Mixture of beef fat, peanut oil and clarified butter
• Hot, but not hysterical
• Fry the schnitzel in the water until golden brown – do not drown it.
A schnitzel that crunches like Crunchy Beats, shines golden and stays juicy – the real deal.
Potato Salad 2.0
The salad that turns side dishes into main courses
A classic potato salad with maximum flavor –
with bacon, roasted onion oil, gherkins and a creamy, warm marinade.
The flavor base
• 50 g Italian bacon (salted and dried)
• 100 g white onion
• 2 bay leaves
• 50 ml cucumber vinegar
• 500 ml poultry stock
• Salt, sugar, white pepper
• 15 g dried maple syrup
• 100 g gherkins, finely sliced
• 100 ml cold-pressed sunflower seed oil
The potato
• 2 kg waxy potatoes (e.g. Allians or Bellana)
• Steamed, not boiled – with the skin on for more texture
The cooking broth
• White wine
• coriander
• pepper
• Caraway seeds
• Salt
• Garlic
• Fenugreek
Mayo 2.0
• Roasted onion and bacon oil
• Gherkin broth
• salt and pepper
1) Slowly sauté the onions and bacon in oil. Add the bay leaf and salt.
Deglaze with cucumber vinegar and simmer until the acidity subsides.
Top up with chicken stock and reduce by half.
Gradually blend in sunflower seed oil until the marinade becomes creamy.
Season to taste with sugar, salt and maple syrup – it should taste over-seasoned.
2) Steam the potatoes in the spiced broth, peel them while hot and cut them into small cubes.
3) Mix the hot potatoes with the marinade until they bind together.
4) Mix the roasted onion and bacon oil with the gherkin brine, salt and pepper to make a creamy mayo and pour over the potatoes.
Result: a potato salad that tastes like BBQ, Italian holidays and Grandma's deluxe cooking – only three times dirtier.
Bacon and fried onion mayo 2.0
BBQ Smoke • Umami • Crunch
A mayonnaise that tastes like smoke, bacon and barbecue –
The perfect complement to schnitzel, burgers or potato salad.
Flavor infusion
• Cold-pressed sunflower oil
• Italian bacon
• Fried onions
Place everything in a vacuum bag, seal airtight and let it steep in a water bath at 60 °C for 12 hours.
Then pour the oil through a fine sieve and let it cool – pure liquid aromatic gold.
Mayo-Magic
• Egg yolk
• Mustard
• Gherkin broth
• Salt
• White pepper
Mix the ingredients in a bowl and slowly stir in the flavored oil until a thick, creamy mayonnaise is formed.