Wiener Schnitzel (Breaded Veal Cutlets) is a traditional Austrain recipe for a classic dish of breaded veal cutlets that are fried and served garnished with lemon slices. The full recipe is presented here and I hope you enjoy this classic Austrian version of: Breaded Veal Cutlets (Wiener Schnitzel).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Wiener schnitzel, sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one of the best known specialities of Viennese cuisine, and one of the national dishes of Austria.
Ingredients:
900g veal cutlets (these need to be thinly sliced, like escalopes, no more than 5mm thick)
salt and freshly-ground black pepper, to taste
vegetable oil for deep-frying
140g plain flour
140g fine breadcrumbs, dried
2 eggs
lemon slices and parsley sprigs, to garnish
Method:
In a large, deep frying pan or skillet over medium heat add oil to a depth of about 7cm. Allow to become hot (but not smoking) then spread the flour and breadcrumbs on separate plates.
Beat the eggs in a small bowl then dip the cutlets in the flour, followed by the beaten eggs and then the breadcrumbs, so that they are evenly coated with the crumbs.
Slip into the hot oil, no more than two at a time and deep fry until crisp and golden (about 3 to 4 minutes). Remove with a slotted spoon and drain on kitchen towels then place in an oven pre-heated to 90°C to keep warm.
)
Click on the image, above to submit to Pinterest.