Main Course
🌍 Public
🥜 Allergy aware
Wiener Schnitzel (veal)
Golden-breaded, crispy veal cutlet — an Austrian classic known worldwide.
🥜 Allergies considered in this recipe:
🥚 Ei🌾 Gluten
Source / link: Österreichische Küche (Wien)
Ingredients
Amounts adjust automatically.
| 4 Stück à 150 g | veal cutlets |
| 100 g | flour (or gluten-free) |
| 2 Stück | eggs (or egg substitute) |
| 150 g | breadcrumbs (or gluten-free) |
| 150 g | clarified butter or neutral oil |
| 1 TL | salt |
| 1 Stück | lemon |
Preparation
- 1Pat the cutlets dry and (if necessary) lightly pound them flat. Season with salt.
- 2Place flour, beaten eggs, and breadcrumbs on separate plates.
- 3First coat the cutlets in flour, then dip them in the egg, and finally coat them in the breadcrumbs. Press well.
- 4Heat clarified butter in a large pan (about 170°C) so that the cutlet can swim in it.
- 5Fry the cutlets for about 2–3 minutes per side until golden brown and crispy.
- 6Drain on paper towels and serve with lemon wedges.
Notes & tips
Note: Contains egg (breading) + gluten (flour, breadcrumbs). Breading with gluten-free breadcrumbs + egg substitute (or rice/corn flakes). WITHOUT milk, WITHOUT soy. Serve with potato salad or rice.
Nutrition
estimated per serving- Calories
- 803 kcal
- Protein
- 32 g
- Fat
- 51 g
- Carbs
- 49 g