Recipe: Wiener Schnitzel
Summary: Schnitzel is a traditional Austrian dish consisting of boneless meat coated in breadcrumbs and fried. It is a popular part of Viennese and Austrian cuisine, also popular in Germany. Although the traditional Wiener Schnitzel is made of veal, it is now often made of pork or chicken. Often served with a mushroom gravy sauce on top of your Schnitzel.
- 2 pounds veal, pork or chicken
- 1 cup all-purpose flour
- 4 eggs
- 1 tablespoon vegetable oil
- salt and pepper to taste
- 4 cups bread crumbs
- 1/8 cup oil for frying
- Cut the meat into steaks, about as thick as your finger. Pounding the cutlets so they are about 1/4 inch thin.
- Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the meat with egg mixture, then with bread crumbs.
- Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 6
Recipe adapted from Imgerman.com Also, read more history about Wiener Schnitzel