Schnitzel
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 people
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Calories
624 kcal
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Course
Main Course
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Cuisine
Austrian
Schnitzel
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Schnitzel or wiener schnitzel (Viennese schnitzel) is a traditional dish from Vienna in Austria, made of a thin slice of veal coated in breadcrumbs and fried.
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Ingredients
- 4 veal cutlets approx. 6 oz. (180 g) each
- 3 egg
- ¾ cup all-purpose flour
- 4 oz. breadcrumbs very fine
- ½ cup clarified butter (Butterschmalz)
- 3 tablespoons vegetable oil
- 4 wedges lemon
- salt
- black pepper
Equipment
- Mallet
Instructions
- Place the veal cutlets on a work surface and flatten them using the flat side of a mallet.
- Season the cutlets with salt and pepper on each side.
- Pour the flour and breadcrumbs each into a large, flat plate.
- Break the eggs into a deep plate and whisk them.
- Dredge each cutlet, one at a time, in the flour on both sides.
- Then immerse each cutlet in the beaten eggs, making sure that no area of the cutlet remains dry.
- Then dredge each cutlet in the breadcrumbs and gently press the breadcrumbs with the hands or the back of a spoon so that the breadcrumbs adhere well.
- Pour the oil into a large skillet, add the clarified butter and heat over medium heat.
- As soon as the oil and clarified butter heat well and begin to foam, immerse the cutlets in them.
- Fry the cutlets over medium heat, about 2 minutes on each side or until golden brown.
- To turn the cutlets over, use large kitchen tongs or two spatulas, being careful not to pierce them.
- Remove the crispy schnitzel from the pan and drain them on paper towels.
- Dry them thoroughly.
- Arrange each cutlet in a dish and add a lemon wedge before serving with lingonberry jam and parsley potatoes.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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