Main Course
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Wiener Schnitzel (veal)
by @NomNomGolden-breaded, crispy veal cutlet — an Austrian classic known worldwide.
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 |
| 150 g | breadcrumbs (or gluten-free) |
| 150 g | clarified butter or neutral oil |
| 1 TL | salt |
| 1 Stück | lemon |
Preparation
Step by step through the recipe
- 1 Pat the 4 veal cutlets, 150 g each, dry and (if necessary) lightly flatten. Season with 1 TL salt.
- 2 Place 100 g flour, 2 Stück beaten eggs and 150 g breadcrumbs each on separate plates.
- 3 First turn the cutlets in the 100 g flour, then dip them through the 2 Stück eggs and finally turn them in the 150 g breadcrumbs. Press well.
- 4 Heat 150 g clarified butter or neutral oil in a large pan (approx. 170 °C) so that the schnitzel can float in it.
- 5 Fry the schnitzel for approx. 2–3 Minuten per side until golden brown and crispy.
- 6 Drain on kitchen paper, serve with 1 lemon in wedges.
Notes & tips
Note: Contains egg (breading) + gluten (flour, breadcrumbs). Serve with potato salad or rice.
Nutrition
estimated per serving- Calories
- 803 kcal
- Protein
- 32 g
- Fat
- 51 g
- Carbs
- 49 g
