Ingredients
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4 Veal CutletsApproximately 600 g
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2 Large eggs
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200 g Breadcrumbs
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100 g Plain Flour
Directions
Wiener Schnitzel is Austria’s national dish (according to Wikipedia) and it must be true as Austria’s most famous racing driver, three time world champion, Niki Lauda, was snapped tucking into his this week.
Schnitzel is incredibly popular in the region and traditionally served with a potato salad and a cucumber salad, however these days it often comes with chips and a slice of lemon. To be authentic Weiner Schnitzel, it must be made from veal, but you can make schnitzel with any meat and many people use pork instead.
I love this recipe as it is incredibly easy to make and fast too. We served ours with thin chips and a salad and it took less than 20 minutes in total.
Steps
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1
Done
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Tenderise the veal using a mallet (if you have one or a rolling pin if you have to improvise like me!) |
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2
Done
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Set up three plates, one with the plain flour, one with the beaten eggs and the last one with the breadcrumbs. |
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3
Done
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Coat the veal in plain flour, then in egg and lastly in breadcrumbs – importantly do not press the breadcrumbs on to the meat. |
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4
Done
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Gently shake off any excess breadcrumbs and place in a frying pan with hot oil. (There should be enough oil in the pan for the schnitzel to be ‘swimming’. |
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5
Done
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When both sides of the schnitzel are golden, remove from the pan and place on paper towels to remove the excess oil. |
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6
Done
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Serve immediately. |
