Teresa's Recipes
Wiener Schnitzel
Wiener Schnitzel is a beloved Austrian classic that embodies the perfect balance of tender veal and crispy golden breadcrumbs, all brought together by a zesty splash of lemon. Originating in the heart of Vienna, this dish has charmed palates since the 19th century and is celebrated for its delightful crunch and savory flavor. Traditionally served with a side of creamy potato salad or a refreshing cucumber salad, each bite transports you to the picturesque streets of Austria. It's not just a meal; it's an experience steeped in history and culinary artistry.
Ingredients
- 4, about 6 ounces each Veal cutlets
- 1 cup All-purpose flour
- 2, beaten Eggs
- 2 cups, preferably fresh Breadcrumbs
- 1 teaspoon Salt
- 1/2 teaspoon, freshly ground Black pepper
- 1/2 cup, for frying Vegetable oil
- for serving Lemon wedges
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 450
- Fat: 25g
- Carbs: 30g
- Protein: 35g
- Sodium: 600mg
- Sugar: 1g
Instructions
- Begin by seasoning the veal cutlets generously with salt and freshly ground black pepper on both sides.
- Prepare your breading station: Place the all-purpose flour in one shallow dish, the beaten eggs in a second dish, and the breadcrumbs in a third dish.
- Dredge each cutlet in flour, ensuring to shake off any excess flour completely.
- Next, dip the floured cutlet into the beaten eggs, allowing any excess to drip off before proceeding.
- Finally, coat the cutlet in the breadcrumbs, pressing gently to adhere them firmly to the meat. Repeat this process with all cutlets.
- In a large skillet, heat enough vegetable oil over medium-high heat to cover the bottom of the pan (about 1/4 inch deep). Once the oil is hot, carefully place the cutlets in the skillet without overcrowding.
- Fry each cutlet for 2-3 minutes on each side, or until they are beautifully golden brown and crispy.
- Once cooked, transfer the schnitzels to a paper towel-lined plate to drain any excess oil.
- Serve the Wiener Schnitzel hot with fresh lemon wedges on the side for squeezing over the top.
Tips
- For an authentic taste, use panko breadcrumbs for an extra crunch.
- You can substitute veal with chicken or pork if desired, adjusting cooking time as needed.
- Consider adding a sprinkle of parsley for color when serving.