Wiener schnitzel
Wiener schnitzel is a breaded and fried veal cutlet, traditionally served with lemon wedges and parsley.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Veal Cutlet | 750 | Grams |
| All Purpose Flour | 150 | Grams |
| Egg | 3 | Count |
| Whole Milk | 60 | Milliliters |
| Breadcrumbs | 200 | Grams |
| Unsalted Butter | 100 | Grams |
| Vegetable Oil | 100 | Milliliters |
| Lemon | 2 | Count |
| Parsley | 1 | Bunch |
| Salt | 1 | Tsp |
| Black Pepper | 1 | Tsp |
Instructions
- Season the veal cutlets with salt and black pepper on both sides.
- Place the flour in a shallow dish. In another dish, mix the beaten eggs with whole milk. Place breadcrumbs in a third dish.
- Dredge each veal cutlet in flour, shaking off excess, then dip into the egg mixture, and finally coat with breadcrumbs, pressing gently to adhere.
- Heat the butter and vegetable oil in a large skillet over medium-high heat until hot.
- Fry the breaded cutlets in batches, cooking each side for about 3-4 minutes until golden brown and cooked through.
- Transfer the cooked schnitzels to a paper towel-lined plate to drain excess oil.
- Serve the Wiener schnitzel hot with lemon wedges and garnish with fresh parsley.
Prep
- Pound veal cutlets to 1/4 inch thickness several hours before cooking.
Kitchen equipment
Meat MalletLarge Skillet