Vídeňský řízek – Czech Wiener Schnitzel (Weinersnitchel)

Name: Vídeňský řízek – Czech Wiener Schnitzel (Weinersnitchel)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 serving
Ingredients: 2 veal cutlets; 2 eggs; ⅓ cup all-purpose flour; ¾ cup breadcrumbs; frying fat

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
2
Course
Main Course
Cuisine
Czech

Vídeňský řízek – Czech Wiener Schnitzel (Weinersnitchel)

Nora Tran

Report

The Austrian national dish, traditionally made from veal cutlets.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

2 veal cutlets each about 6 oz
2 eggs
⅓ cup all-purpose flour
¾ cup breadcrumbs
frying fat clarified butter or pork lard

Add to Shopping List

Instructions

Cover each of 2 veal cutlets with plastic wrap and pound them until thin. Thanks to the plastic wrap, you will not damage the surface of the meat, and cleaning up the kitchen worktop later will be a lot easier.
Prepare ⅓ cup all-purpose flour and ¾ cup breadcrumbs for coating. When coating it in flour and breadcrumbs, a sheet of aluminum foil has proved to be the best for me. Whip 2 eggs with a fork in a large shallow bowl (the pounded slices of meat get larger).
Coat the meat in the flour first, then put it in the whipped eggs and lastly, coat it lightly in the breadcrumbs. Don´t press the breadcrumbs into the meat slices.
Heat a large amount of fat in a pan.
Fry the Wiener Schnitzel in a thick layer of fat on both sides (it shouldn’t stick to the bottom of the pan) until it turns golden brown.
After taking it out of the pan, place the Wiener Schnitzel on a paper towel to drain off the excess fat.